Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe

Introduction

This Cheesy Herb Butternut Squash Gratin with Panko Topping is a comforting and flavorful dish perfect for fall or any time you crave cheesy goodness. Layers of tender butternut squash are enveloped in a creamy, herb-infused cheese sauce, topped with a crispy, golden panko crust. It’s an elegant side dish that’s surprisingly easy to prepare.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Kikkoman® Umami Joy Sauce®
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1 large butternut squash, peeled and thinly sliced (about ¼” thick)
• ½ cup Kikkoman® Panko Bread Crumbs
• 1 tablespoon melted butter
• 2 tablespoons Parmesan cheese, grated
• ½ teaspoon garlic powder
• Optional: 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease a 2-quart baking dish.
2. Step 2: In a skillet over medium heat, heat olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, thyme, rosemary, salt, and pepper. Cook until fragrant.
3. Step 3: Add the Kikkoman® Umami Joy Sauce® and stir to combine. Pour in the heavy cream and whole milk. Bring the mixture to a simmer, then reduce heat.
4. Step 4: Stir in the sharp cheddar and Gruyère cheeses until fully melted and smooth. Remove the sauce from heat.
5. Step 5: Arrange the butternut squash slices in the prepared baking dish, slightly overlapping them. Pour the cheese sauce evenly over the squash layers.
6. Step 6: In a small bowl, mix together the Kikkoman® Panko Bread Crumbs, melted butter, Parmesan cheese, and garlic powder until evenly coated.
7. Step 7: Sprinkle the panko mixture evenly over the gratin. Cover loosely with foil and bake for 20 minutes.
8. Step 8: Remove the foil and bake for an additional 10 to 15 minutes until the panko topping is golden brown and crispy.
9. Step 9: Allow the gratin to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips & Variations

• For added depth, swap half the cheddar with smoked cheddar or add a pinch of nutmeg to the cheese sauce.
• If fresh herbs aren’t available, use 1 teaspoon dried thyme and ½ teaspoon dried rosemary instead.
• Try mixing in some cooked crispy bacon or prosciutto between the squash layers for a savory twist.
• To make it gluten-free, substitute panko with gluten-free breadcrumbs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crispy topping, or microwave covered for convenience, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin ahead of time?

Yes, you can assemble the gratin a day before, cover it, and keep it refrigerated. Bake it just before serving, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use frozen butternut squash instead of fresh?

Fresh butternut squash works best for even slicing and texture, but if using frozen, make sure to thaw and drain it well to avoid excess moisture in the gratin.

Cheesy Herb Butternut Squash Gratin with Panko Topping Recipe

Print Recipe

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4.5 from 68 reviews

This Cheesy Herb Butternut Squash Gratin with Panko Topping is a comforting autumn-inspired side dish featuring tender butternut squash slices baked in a creamy blend of sharp cheddar and Gruyère cheeses, infused with fresh herbs and a splash of Kikkoman Umami Joy Sauce® for added depth. Topped with a crispy, buttery panko and Parmesan crust, this gratin is perfect for cozy dinners or holiday gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Gratin

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Kikkoman® Umami Joy Sauce®
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1 large butternut squash, peeled and thinly sliced (about ¼” thick)

For Panko Topping

• ½ cup Kikkoman® Panko Bread Crumbs
• 1 tablespoon melted butter
• 2 tablespoons Parmesan cheese, grated
• ½ teaspoon garlic powder
• Optional: 1 tablespoon fresh parsley, chopped, for garnish

Instructions

1. Preheat and prepare the baking dish. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish to ensure easy removal of the gratin once baked.
2. Sauté the aromatics and herbs. In a skillet over medium heat, heat olive oil. Once hot, add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, fresh thyme leaves, rosemary, salt, and black pepper, stirring until fragrant to build a flavorful base.
3. Add Umami Joy Sauce and dairy. Stir in 2 tablespoons of Kikkoman® Umami Joy Sauce® to enhance the savory depth. Pour in heavy cream and whole milk, bring the mixture to a gentle simmer, then reduce the heat to low.
4. Melt the cheeses into the sauce. Stir in sharp cheddar and Gruyère cheeses until they melt fully, creating a smooth, creamy cheese sauce. Remove the skillet from heat once combined.
5. Arrange squash and add sauce. In the prepared baking dish, layer the thin slices of butternut squash, slightly overlapping them for even coverage. Pour the warm cheese sauce evenly over the squash, ensuring good distribution.
6. Prepare the panko topping. In a small bowl, combine Kikkoman® panko bread crumbs, melted butter, grated Parmesan cheese, and garlic powder. Mix thoroughly until the panko is fully coated with butter and cheese.
7. Top and bake covered. Sprinkle the panko mixture evenly over the gratin. Cover the dish loosely with foil to prevent excessive browning and bake for 20 minutes at 375°F.
8. Finish baking uncovered. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the panko topping turns golden brown and crispy.
9. Rest and garnish. Let the gratin rest for 5 minutes after removing from the oven. Sprinkle with chopped fresh parsley if desired before serving to add color and freshness.

Notes

• Make sure to slice the butternut squash evenly to ensure uniform cooking.
• Fresh herbs can be substituted with dried herbs, but reduce quantities by half to avoid overpowering flavors.
• For a lighter version, substitute heavy cream with half-and-half, but the gratin may be less rich.
• If you don’t have Kikkoman® Umami Joy Sauce®, soy sauce or Worcestershire sauce can be used as alternatives for depth of flavor.
• This dish pairs well with roasted meats or can be a vegetarian main when served with a green salad.

Keywords: butternut squash gratin, cheesy gratin, herb gratin, panko topping, fall side dish, Kikkoman recipe, creamy squash casserole