Gluten-Free Butternut Squash Gratin

  • Yield: 6 servings


2tablespoons olive oil
1tablespoon maple syrup
1teaspoon minced fresh garlic
1/2teaspoon coarse salt
1/2teaspoon freshly ground black pepper
1pinch cayenne pepper
4cups butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
1cup peeled and diced sweet onion
1/2cup chicken broth
1/2cup grated parmigiano-reggiano cheese
2tablespoons heavy cream
1tablespoon chopped fresh sage (or 1 to 2 teaspoon dried)
1/2teaspoon dried thyme
Salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. While the vegetables are roasting, combine the broth, cheese, cream, sage, and thyme in a medium-sized mixing bowl. Set aside.
  5. 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.