Butternut Squash Au Gratin

Butternut Squash Au Gratin
  • 80M Total Time

  • 20M Prep Time

  • 10 Ingredients

  • 10 Servings

Recipe created in partnership with @eatpayylove

Ingredients and Directions


  1. Preheat oven to 350⁰ F.

  2. Peel and slice your squash about 1/8 of an inch thick. Chop kale and mince garlic.

  3. Next, mix together whole milk, 1 cup grated Parmesan cheese, seasonings, minced garlic and 3 large eggs.

  4. Spray baking dish with cooking spray. Layer the bottom with slices of squash then kale. Pour on 1 cup of the cheese and egg mixture. Then repeat step.

  5. After the previous step is repeated, top the dish with one more layer of the cut squash and sprinkle with remaining Parmesan cheese.

  6. Bake covered for 40 minutes. Remove the covering and bake for an additional 20 minutes.

  7. Serve immediately and enjoy!


  • 1 large or 2 small to medium squash, peeled and sliced thin
  • 3 cups kale, chopped
  • 1 clove garlic, minced
  • 2 cups whole milk
  • 1 ½ cups Parmesan cheese, grated
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • ¼ tsp cayenne
  • 3 large eggs

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.