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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Butternut Squash and Feta Gratin

[heart_this] · Nov 9, 2016 · 24 Comments

Butternut Squash and Feta Gratin

A sweet and salty, melton your mouth butternut squash gratin with penny of feta!

Looking for a tasty new side dish for a special meal like Thanksgiving or Christmas dinner? How about this butternut squash and feta gratin? It’s so easy to make! You pretty much just need to peel, seed and dice the butternut squash, mix everything, throw it in a dish in the oven and bake! I am totally enchanted by the sweet and salty combo of the melt in your mouth, creamy, butternut squash and the feta cheese and those little bits of browned feta cheese on the top are the best part! This butternut squash and feta gratin is the perfect side dish for any meal and it also makes for a nice light main!

Butternut Squash and Feta Gratin
Butternut Squash and Feta Gratin
Butternut Squash and Feta Gratin
Butternut Squash and Feta Gratin

Butternut Squash and Feta Gratin
Butternut Squash and Feta Gratin

Butternut Squash and Feta Gratin

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6

A sweet and salty, melton your mouth butternut squash gratin with penny of feta!

ingredients
  • 6 cups butternut squash (or pumpkin, kabocha, etc.), peeled, seeded and cut into bite sized cubes
  • 1 small onion, diced
  • 4 cloves garlic, chopped
  • 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
  • 3/4 cup heavy/whipping cream
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 cup feta, crumbled
  • salt and pepper to taste
directions
  1. Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is tender, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes.
Option: Replace the parmesan cheese with gruyere, kefalotyri, kefalograviera or graviera.
Option: Add a pinch of nutmeg.
Option: Replace the feta with another cheese like parmesan, gruyere, cheddar, etc.
Option: Use a bechamel sauce instead of a heavy cream sauce.
Nutrition Facts: Calories 219, Fat 13.1g (Saturated 8.6, Trans 0), Cholesterol 50mg, Sodium 379mg, Carbs 20g (Fiber 3.1g, Sugars 4.6g), Protein 8.6g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Greek, Pumpkin, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Maria Lichty says

    November 9, 2016 at 3:36 pm

    This looks like a Thanksgiving hit!

    Reply
  2. Heather Christo says

    November 10, 2016 at 12:49 am

    What a beautiful Side dish!

    Reply
  3. Julie | Table for Two says

    November 10, 2016 at 1:40 am

    I'm slightly obsessing over the feta in this! Looks amazing!

    Reply
  4. Lavues says

    November 10, 2016 at 2:11 am

    That looks so appetizing! What a great recipe for side dish!

    Reply
  5. linda says

    November 10, 2016 at 4:14 pm

    Please excuse me but what do you mean by 'until the butternut squash is thunder'? This recipe looks fabulous!!

    Reply
  6. kevin says

    November 11, 2016 at 3:11 pm

    linda: That should be tender rather than thunder! 🙂

    Reply
  7. Rachael Cargin says

    November 14, 2016 at 4:06 pm

    Aah this looks so yummy! Butternut Squash and feta are the perfect combination!

    Rach

    Reply
  8. Carlene says

    November 19, 2016 at 2:26 am

    So delicious! I added cheddar in addition to the feta and we nearly polished off the entire dish.

    Reply
  9. kevin says

    November 19, 2016 at 8:50 pm

    Carlene: I'm glad you enjoyed it! Cheddar would be an amazing addition!

    Reply
  10. Glen Born says

    January 14, 2018 at 4:54 pm

    Looks really good but need to change your receipe to read pepper not papper

    Reply
  11. Sonia Driscoll says

    October 10, 2018 at 2:07 pm

    I can’t stand it when people write in and they say they completely changed the recipe, added this and that etc. BUT… I really really wanted to make this and my cream was accidentally left out and wasn’t good. I subbed Greek yogurt mixed with milk. Totally a home run. It’s so good! Definitely I’ll add this to my holiday menus!! Thanks for the recipe❤️

    Reply
  12. Stacey says

    October 27, 2018 at 12:12 pm

    Is this gluten free?

    Reply
    • kevin says

      October 29, 2018 at 5:29 pm

      Yes it is!

      Reply
  13. Sabra Ballard says

    November 12, 2019 at 10:47 am

    What size baking dish does this call for? Want to make this for a family dinner, are the serving sizes 1/4 cup?

    Reply
    • kevin says

      November 13, 2019 at 10:15 am

      This recipe fits well in an 8×8 inch baking pan (or equivalent volume pan). Enjoy!

      Reply
  14. Joanna Johnson says

    December 21, 2019 at 9:59 pm

    Can I prepare this and refrigerate the night before and then bake next day? If not, can any prep work be done day before? ie…cubing squash

    Reply
    • kevin says

      December 22, 2019 at 4:54 pm

      You can make it the day before and reheat it! Or you could assemble everything in the baking dish, cover and refrigerate to bake in the day of. Enjoy!

      Reply
  15. Ej says

    January 24, 2020 at 6:41 pm

    Would love to try, can you suggest what would go well with it? Thanks

    Reply
  16. Greekie Connie says

    November 22, 2020 at 10:09 pm

    Kevin, I have 2 compliment you on the fantastic photography of each recipe you create!! Looking at the pictures you can almost smell the food…my mouth waters with expectations of grandeur!!!!! This butternut squash I have made following recipe, then made with feta and kefalotyri cheeses, then dusted with some cinnamon on top…..absolute heaven in a casserole!!!!!
    THANK YOU for over-the-top recipes…you are amazing, gifted and talented.

    Reply
  17. Kylene says

    February 21, 2021 at 5:47 pm

    I made this recipe last night – only edit was swapping sage for thyme because my week little thyme plant is still recovering from its recent hack…. It was great! I ate it leftover for lunch, and I think it got even better. 🙂 Thanks for the recipe!

    Reply
  18. Lynette aka breezermom says

    November 28, 2022 at 8:47 pm

    Delicious! I had this with our Thanksgiving meal. It went over well, but we wish we had used more feta! Sweet and salty, which is perfect.

    Reply
  19. Joan says

    December 18, 2022 at 12:39 pm

    Kevin…your recipes are amazing. I find myself constantly printing and making them. That said, I thought I’d reach out about this one. I followed the recipe closely. To save time, I purchased TJs precut butternut squash in produce section. Most stores have this. I also used TJs Israeli Feta (outstanding). Because I am Italian I used Pecorino rather than Parm. Perhaps it was the size of the squash chunks. I cooked the dish for 40 minutes at 400 degrees. The butternut squash chunks were not cooked enough (too firm). So I raised the temp to 425 and cooked for another 20 minutes. This was perfect!! I think this may be a dish that gets better on day 2. Thanks again!

    Reply
  20. Andrea C. says

    January 1, 2023 at 12:37 pm

    Another solid recipe! I added some sliced mushrooms since I needed to use them. Great savory dish with a hint of sweetness from the squash. P.S. I used thawed butternut squash cubes from the frozen section. Worked great!

    Reply

Trackbacks

  1. 13 Atypical Thanksgiving Recipes for a New Spin on the Classic Holiday | Farm Stands says:
    November 15, 2018 at 6:35 pm

    […] squash will get a salty zing with the addition of Greek feta cheese on this wealthy, flavorful bake. Parmesan and heavy cream add a contact extra decadence to this dish, which is topped with fresh […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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