You are here: Home » Recipes » Gluten-Free Butternut Squash Gratin Gluten-Free Butternut Squash Gratin Recipe by Our Cookbook Collection Yield 6 servings A savory gratin features roasted butternut squash, a sweet, nutty vegetable that’s high in antioxidants but low in calories. PrintEmail Ingredients 2 tablespoons olive oil1 tablespoon maple syrup1 teaspoon minced fresh garlic1/2 teaspoon coarse salt1/2 teaspoon freshly ground black pepper1 pinch cayenne pepper4 cups butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes1 cup peeled and diced sweet onion1/2 cup chicken broth1/2 cup grated parmigiano-reggiano cheese2 tablespoons heavy cream1 tablespoon chopped fresh sage (or 1 to 2 teaspoon dried)1/2 teaspoon dried thyme Salt and freshly ground black pepper Instructions Preheat the oven to 425 F. Place the rack in the bottom third of the oven. Line a large baking sheet with foil and grease with oil or cooking spray. In a large mixing bowl, combine the oil, maple syrup, garlic, salt, pepper, and cayenne pepper. Add the squash and onions and toss until coated in the mixture. Spread out the vegetables in a single layer on the prepared baking sheet. Roast, tossing occasionally, until the vegetables are lightly browned and caramelized, about 25 minutes. While the vegetables are roasting, combine the broth, cheese, cream, sage, and thyme in a medium-sized mixing bowl. Set aside. Remove the vegetables from the oven and toss with the broth mixture in the bowl. Transfer to a medium-sized casserole dish and bake at 400F for 20 minutes. Season with the salt and pepper, to taste. Serve hot. Reprinted with permission from The Gluten-Free Good Health Cookbook by Annalise G. Roberts and Claudia Pillow, PhD, Agate Surrey, 2010.