Light butternut squash gratin

A melting, golden butternut squash gratin, bound with egg and cheese rather than a fatty béchamel. Mild, comforting and light, it is a healthy autumn dinner that shows off the squash.

Preparation: 15 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 160 kcal · 6 g protein · 14 g carbohydrate · 7 g fat

Ingredients

• 1 butternut squash
• 2 eggs
• 80 g grated cheese
• 1 onion
• nutmeg, salt, pepper

Method

1. Preheat the oven to 200 °C. Cut the butternut into cubes and steam it for 10 minutes.
2. Soften the onion. Beat the eggs with the nutmeg and half of the cheese.
3. Combine the butternut, onion and egg mixture in a baking dish.
4. Sprinkle with the rest of the cheese and bake for 25 minutes.

Nutritional benefits

Butternut squash is low in calories but rich in fibre and antioxidant beta-carotene, with a moderate glycaemic index. The egg and cheese binding replaces the fatty béchamel, keeping the gratin light while adding protein and calcium. A comforting, balanced dinner.

Variations and substitutions

• With red kuri squash (no need to peel it).
• Dairy-free: nutritional yeast instead of cheese.
• More protein: lentils or smoked tofu cubes.
• With spices: curry powder, cumin.

Storage and making ahead

Keeps for 3 days and reheats in the oven. Can also be frozen in portions.

💡 Good to know

Steam the squash before baking the gratin for even cooking and a lovely soft centre.

Read more

Discover more weight loss recipes · vegetarian recipes · gluten-free recipes · low GI recipes.

The foods in this recipe: butternut squash · eggs · cheese · onion · nutmeg.

You might also like these recipes: Homemade ratatouille · Pumpkin soup · Light courgette gratin.