Butternut squash gratin with chestnuts and leeks makes a wonderful side or vegetarian main for the holidays or any other occasion during the cold season. It’s loaded with warm and comforting flavors and absolutely delicious paired with a glass of white wine.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
I shared potato gratin and sweet potato gratin recipes before, but for some reason I had never thought of sharing a winter squash gratin. Probably simply because we usually don’t slice the butternut squash into round slices like we do for the two others.
But except that minor detail, butternut squash works pretty well in a gratin, as long as you slice it thinly. In this recipe, I combined them with leeks, chestnuts and some cream, to create a very comforting and satisfying dish that is just perfect for a winter night, either served on its own or as a side. The dish will also do great for Thanksgiving or on your Christmas table!
What goes into butternut squash gratin?
- Butternut squash. Use a medium-large butternut squash, peel it and cut into round slices (do not half the butternut squash).
- Leeks. You will need between 2 to 3 leeks, depending on their size. Slice them thinly, leaving most of the green part out.
- Shallots. Use about 2 medium shallots, or replace in ⅓ red onion.
- Garlic. It’s up to you to use 2 or 3 garlic cloves, or more if you like garlicky food. I found that 2 cloves is the sweet spot.
- Chestnuts. Use peeled, cooked and canned chestnut, and crumble them over the dish.
- Walnuts. Chop them roughly for a subtle crispy bite.
- White wine. I recommend dry wine, although any kind would do. Make sure the wine is evaporated before adding the cream mixture.
- Parmesan cheese. You could also use other hard cheese, such as Comte or Gruyère.
- Heavy liquid cream. It’s also called heavy whipping cream, although you will use it unwhipped.
- Nutmeg. Together with salt and pepper, it adds some subtle flavors to the gratin.
Pro tips to make this butternut squash gratin
- Ensure to wash/rinse the leeks thoroughly under running water before using them, to ensure there is no dirt left. If this step is not done, the dish will have an unpleasant sandy texture.
- Slice the butternut squash into thin slices; they will cook quicker than thick slices.
- Keep the round slices of the butternut squash for the top part of the gratin and use the less pretty ones on the bottom layers.
- Bake covered for about 45 minutes, then uncover, increase the oven temperature and continue baking 10 to 15 more minutes. This will give a lovely golden, crispy top.
How to use chestnuts in this recipe?
You need peeled, cooked chestnuts for this recipe. You can either use them canned or in a glass jar, or you can cook them yourself prior to this recipe. I usually recommend the first option, as it will spare you some precious time while making the recipe.
Crumble the chestnuts with your fingertips before adding in an even layer in the gratin. If you can’t find chestnuts or if the season is over, you can easily skip them in the gratin. It will still be delicious!
Recipe variations
Gratin is usually a very forgiving recipe, and you can easily skip or swap a few ingredients without any serious consequences for the final result of the recipe. In this butternut squash gratin, keep in mind that the squash is king, and the other ingredients simply here to enhance the dish. You can for instance use grated cheese of choice, between parmesan cheese, Gruyère, or other hard cheeses such as Comte for instance. The chestnuts can be left out of the recipe, especially if you’re struggling to find some or if they’re not in season anymore. Same goes with the walnuts if you want to make a nut-free version of the recipe. Last but not least, white wine is recommended but optional.
Other recipes you may also like:
- French Gratin Dauphinois
- Thai Peanut Sweet Potato Gratin
- Thyme Butternut Squash Galette with Parmesan Crust
- Butternut Squash and Goat Cheese Crumble
- Butternut Squash, Spinach and Goat Cheese Lasagna
- Vegetarian Stuffing with Leeks and Wild Mushrooms
- Leek and Mushroom Pot Pie with Crumble Topping
Butternut Squash Gratin with Chestnuts and Leeks
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Savory
- Diet: Vegetarian
Butternut squash gratin with chestnuts and leeks makes a wonderful side or vegetarian main for the holidays or any other occasion during the cold season. It’s loaded with warm and comforting flavors and absolutely delicious paired with a glass of white wine.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 lb (900g) butternut squash, peeled, sliced into thin disks*
- 3 medium leeks, washed and thinly sliced
- 2 shallots, minced
- 2 Tablespoons unsalted butter
- ¼ cup (60 ml) white wine
- 2 garlic cloves, minced
- 5.3 ounces (150g) cooked and peeled chestnuts**
- 1 cup (240 ml) heavy whipping cream + 3 Tablespoons for topping
- Salt and freshly ground pepper
- ½ teaspoon nutmeg
- 3 ounces (85g) parmesan cheese, grated
- ½ cup (65g) walnuts, chopped
Instructions
- Preheat the oven to 375°F (190°C). Grease the bottom and sides of a large and shallow 9 x 13-inch (23×33 cm) baking dish or a 11 inch (28 cm) round baking dish with olive oil.
- Peel and thinly slice the butternut squash into thin round slices. When you get to the seeds, scoop them out with a Tablespoon and continue slicing. Keep the beautiful round slices for the top of the gratin.
- Heat 2 Tablespoons unsalted butter in a large skillet placed over medium heat. Saute the leeks and shallots for 8-10 minutes or until soften, stirring often. Add the garlic and saute one more minute. Pour the white wine and let cook for about 4-5 minutes, until evaporated. Turn off the heat, then pour in the cream. Season with nutmeg, salt, pepper, and stir well.
- To assemble the gratin, add one layer butternut squash onto the bottom of the dish. Cover with half of the leek mixture, sprinkle half of the crumbled chestnuts and half of the walnuts over, and finish up with some grated parmesan cheese. Repeat with a second layer, following the ingredients order. Finish up with a third layer of the round butternut squash slices, pour the extra Tablespoons of cream over, and sprinkle additional walnuts and grated cheese. Press down with your hands to flatten the surface if needed.
- Bake for about 45 minutes, covered, then uncover and bake 10 to 15 more minutes at 400°F (200°C), until slightly golden and crispy on top. Let cool for 10 minutes at room temperature, then serve warm, with a side of lettuce.
Notes
* For this recipe, I recommend a medium-large butternut squash and peel it entirely before slicing into round slices from top to bottom (do not cut the butternut squash in half), scooping out the seeds when you reach them, and continue slicing until the end of the butternut squash.
** I used peeled and cooked chestnut from a glass jar.
Recipe inspired and adapted from Feasting At Home.
Did you make this recipe?
Lastly, if you make this Butternut Squash Gratin with Chestnuts and Leeks, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
