This Butternut Squash Gratin is made from scratch with all low carb and gluten free ingredients. Topped with almond flour “bread crumbs,” each serving has only 15 net carbs. This gratin is the perfect fall side dish recipe!
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Butternut squash is my favorite fall vegetable. Yep, even more so than pumpkin! It’s just easier to find and work with, in my opinion.
I use it often in fall side dishes like in this Roasted Butternut Squash Risotto with Brussels Sprouts and in Roasted Butternut Squash and Brussels Sprouts Medley.
I don’t only use it in recipes with Brussels sprouts though. It’s also great with apples like in Butternut Squash Apple Flatbread and as the star of the show in Warm & Spicy Butternut Squash Soup.
In this recipe for Butternut Squash Gratin, butternut squash is, once again, the star of the show!
Why This Recipe Works
- This is a low carb and gluten free recipe.
- It’s family friendly and a great way to help your kids learn to love their veggies!
- You can make this recipe ahead of time and bake it when needed. I like to prepare some of my dishes for holidays the night before. It really helps the big day go so much easier!
How to Make Butternut Squash Gratin
Prep!
Chop the shallot, mince the garlic, and strip the leaves off of the stems of thyme.
Preheat your oven to 400°F.
Create!
Peel and slice the long neck part of the butternut squash into 1/4″ thick rounds and layer into the bottom of a medium size casserole dish. You can save the bottom bulb portion for another use.
Melt 2 tablespoon of the butter over medium heat in a medium size skillet and add the shallot, garlic, and thyme. Cook for 2-3 minutes, or until the shallot is softened.
Stir in the heavy whipping cream, salt and pepper and cook for 1-2 minutes until hot and bubbly.
Pour the hot cream mixture evenly over the butternut squash.
Sprinkle on the Parmesan cheese.
Melt the remaining 1 tablespoon of butter and stir in the almond flour with a fork until it resembles crumbs. Spread the almond flour crumbs over the butternut squash.
Tip: if you’d like to lower the carb count even more, I have seen people use pork rinds as breadcrumbs. I refuse to use them, but more power to ya if you enjoy them!
Cover and bake for 45 minutes, or until the squash is fork-tender and the crumb topping is lightly browned. Remove the cover and bake an additional 5-10 minutes to brown the crumbs more, if desired.
Present!
Top with extra fresh thyme, if desired, and serve hot.
Tips and Techniques for the Best Butternut Squash Gratin
- Try to find a butternut squash with a long neck. You’ll be able to get more slices and servings.
- If you’re looking to lower the carb count in this recipe, I have seen some people use pork rinds as bread crumbs instead.
- Store leftovers tightly covered in the refrigerator. Use within 3-5 days.
FAQ’s
- What is gratin? Gratin is a dish that is topped with bread crumbs and/or cheese and baked until lightly browned.
- Is butternut squash low carb? Yes, butternut squash is a lower carb vegetable. It has about 14 net carbs per 1 cup.
- Is butternut squash keto? Butternut squash can be eaten on a keto diet. It does have a higher carb count than some other foods. Depending on your dietary needs it may or may not fit into your keto diet plan.
Other Recipes to Try
Love this Butternut Squash Gratin recipe? Follow me on Pinterest, Instagram, and Facebook for more!
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Butternut Squash Gratin
Ingredients
- 1 large butternut squash * about 2 pounds
- 1 tablespoon butter
- 1 shallot * finely diced
- 2 cloves garlic * minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese * I used shaved
- 1 tablespoon butter
- 1/2 cup blanched almond flour
Instructions
- Preheat oven to 400°F.
- Peel and slice the long neck part of the butternut squash into 1/4" thick rounds and layer into the bottom of a medium size casserole dish.
- Melt 2 tablespoon of the butter over medium heat in a medium size skillet.
- Add the shallot, garlic, and thyme. Cook until the shallot is just softened, about 2-3 minutes.
- Stir in the heavy whipping cream, salt and pepper.
- Pour the hot cream mixture evenly over the butternut squash.
- Evenly sprinkle on the Parmesan cheese.
- Melt the remaining 1 tablespoon of butter and stir in the almond flour with a fork until it resembles crumbs.
- Spread the almond flour crumbs over the butternut squash.
- Cover and bake for 45 minutes, or until the squash is fork-tender and the crumb topping is lightly browned. Remove the cover and bake an additional 5-10 minutes to brown the crumbs more, if desired.
Notes
Tips and Techniques for the Best Butternut Squash Gratin
- Try to find a butternut squash with a long neck. You'll be able to get more slices and servings.
- If you're looking to lower the carb count in this recipe, I have seen some people use pork rinds as bread crumbs instead.
- Store leftovers tightly covered in the refrigerator. Use within 3-5 days.
Kristina says
Butternut squash screams of autumn aromas and comfort food! Love that crumble topping!
Heidy L. McCallum says
This recipe looks perfect for me to make for a friend who has Gluten allergies. It looks amazing and delish!
I will definitely be looking around for more Gluten-free recipes on here today.
Raia Todd says
Oooh! This is the perfect way to get my hubby to eat butternut! I love this!
Courtney | Love & Good Stuff says
This was awesome, the whole family loved it – definitely a keeper!
Michell says
Fabulous! Used this for the butternut squash in my Misfits Market box this week! Yum!