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Butternut Squash au Gratin

Prep Time
Total Time

8 servings, 1/2 cup each

Find a new crowd-favorite with our creamy Butternut Squash au Gratin. Our Butternut Squash au Gratin is topped with savory bacon and melty cheese.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels. Place squash in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.
  • Meanwhile, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
  • Drain squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
  • Bake 25 to 30 min. or until squash mixture is heated through and cheese is melted.

Special Equipment Needed

Take Along

This delicious vegetable side is sure to be a hit at your next party. Prepare it in an 8x8-inch Chinet Bakeware® baking pan, then secure the tight-fitting lid for easy transport to your potluck or other destination. The nonstick Chinet Bakeware® baking pan even doubles as a serving dish. And since it’s microwaveable, it’s the perfect pan for both storing and reheating any leftovers.

Serving Suggestion

Serve with hot cooked chicken, turkey or pork.

How to Select and Prepare Butternut Squash

Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.


  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 160
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 270mg
Carbohydrate 13g
Dietary fiber 3g
Sugars 4g
Protein 8g
% Daily Value
Vitamin A 110 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I found this recipe in the Kraft Foods Magazine from our library and thought this looked good and I... I found this recipe in the Kraft Foods Magazine from our library and thought this looked good and I happened to have a butternut squash I needed to use. I gave this recipe a try and it was a HUGE hit! My 7 and 4 year old boys absolutely LOVED it! I followed the recipe except I didn't have any shredded cheddar cheese so I used Velvetta and guestimated what a cup would be and probably added extra (can't go wrong with extra cheese!). I am so happy I have a new side dish for the fall/winter season as well as a new Thanksgiving side dish!
Date published: 2011-10-19
Rated 5 out of 5 by from This recipe is a bit time consuming. This recipe is a bit time consuming. For me the peeling and cutting the butternut squash was a bit of a challenge. BUT it was so worth it! It has great taste like others I was very apprensive about serving this to my family but I followed the recipe almost exactly and it was wonderful... I used a whole onion since I love onion. It did not overwhelm the dish so will do that again. Next time going to try a different cheese just for fun. Great fall dish..... fun way to use a new veg. Never cooked with a butternut squash before.
Date published: 2011-10-06
Rated 5 out of 5 by from Love this! Love this!! I made this for dinner guests. It was a big hit. I caught my husband, who doesn't eat squash, eating the leftovers out of the container. His suggestion was that it needed more bacon but he would say that about anything. The squash holds its shape pretty well so cut it into small chunks or you will have to break it up when you serve it.
Date published: 2011-10-04
Rated 5 out of 5 by from Oh My! Oh My!!!! I have made this twice.Once for friends and than for family. My son-in-law said this would be his request for his last meal. It is os fantastic. Will make this for Thanksgiving. The only thing i change> Thei 1st time i use pancetta instead of bacon. Gives a different taste. Both bacon and pancetta work. Yum
Date published: 2011-11-08
Rated 5 out of 5 by from This tasted amazing! This tasted amazing! This was the first "healthier" version of au gratin Ive seen! I love the fact that I can subsitute the white potato and use butternut squash. My 7 yr old loved it too. I made coconut chicken along side of it too. Definitely going to make this again!
Date published: 2011-09-29
Rated 5 out of 5 by from Delicious! Delicious! Never made butternut squash before and although I love zuccini my husband does not so I was a little apprehensive. Guess what--he liked it and even said I could make it again. Great side dish for Thanksgiving.
Date published: 2011-08-31
Rated 5 out of 5 by from This recipe was great. This recipe was great. I never had butternut squash, so I thought i would try it and I loved it.
Date published: 2011-08-24
Rated 2 out of 5 by from Was ok but sort of bland. Was ok but sort of bland. Other than peeling and slicing the squash it was pretty easy to make.
Date published: 2011-11-14
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