Butternut Squash Gratin




1 cup heavy cream

2 tbls minced fresh sage

1 tsp minced fresh thyme

2 cloves garlic, minced

½ tsp salt

½ tsp freshly ground pepper

1 small butternut squash, peeled, seeded, thinly sliced and divided in thirds.

6 ounces feta cheese, crumbled and divided in half

6 ounces mozzarella, shredded and divided in thirds

½ cup finely chopped macadamia nuts.


  • Preheat oven to 325 degrees F.
  • Lightly grease a baking dish.
  • In a bowl, whisk together cream, sage, thyme, garlic, salt and pepper. Set aside.
  • Place a layer of squash in the bottom of the dish.
  • Layer half the feta and one-third of the mozzarella.
  • Add another layer of squash, then the remaining feta and one-third of the mozzarella.
  • Layer remaining third of squash.
  • Pour cream mixture over the top of the squash.
  • Sprinkle macadamia nuts and the remaining mozzarella over the top.
  • Bake for about 45 minutes or until the top is browned and the squash is tender when pierced with a knife.

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