With winter around the corner, this Garlic Butternut Squash & Zucchini Gratin recipe is the ultimate comfort food. It showcases roasted butternut squash and zucchini with creamy brie on top.
Why it works
Cooking garlic in bacon grease adds a hearty aroma to the gratin. I LOVE the color combination of the bright orange butternut squash and deep green zucchini. It’s a feast for the belly and for your eyes.
Garlic Butternut Squash & Zucchini Gratin
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The brie and garlic bacon toppings elevate this gratin into a rich comfort food that’s ideal during the current fall to winter transition. This is a wonderful side dish that goes well with roast chicken or even for breakfast the next day.
Servings: 6 people
Calories: 128kcal
Equipment
- Peeler
- Chopping Board
- Knife
- Baking Tray
- Frying Pan
- Casserole Dish
Ingredients
- 1.5 heads (1.5 heads) garlic
- 3 pounds (1.36 kg) Butternut Squash, About 2 butternut squashes
- 1 pound (453.59 g) zucchini
- 1 wedge (1 wedge) Brie
- 4 slices (4 slices ) Bacon
- Chives, For garnish
Instructions
- Collect all the ingredients.
Butternut Squash and Zucchini
- Preheat the oven to 350ºF (175ªC).
- Peel the butternut squash.
- Cut the butternut squash into 1/2 inch (1 cm) slices.
- Deseed the squash.
- Cut the ends of the zucchini. Cut each zucchini into long slices, approximately the same thickness as the squash.
- Arrange the squash and zucchini in baking trays.
- Season with salt and pepper.
- Put the baking trays with the squash and zucchini into the preheated oven for 20 minutes.
Bacon, Garlic, and Brie
- While waiting for the squash and zucchini to bake, prepare the garlic. Peel and roughly chop the garlic.
- Roughly chop the bacon slices.
- Heat a large fry pan over medium heat. Pan fry the chopped bacon and render the fat, about 5 minutes.
- Make a well in the frying pan. Add the garlic.
- Fry the garlic in the bacon grease until the garlic and bacon are golden, about 5 minutes.
Assembling Together
- Remove the baking trays from the oven when squash and zucchini are cooked through. Test that they are cooked by piercing with a fork. The fork should slide through with minimal or no resistance.
- In an 8x8 baking dish, layer the squash and zucchini in alternate layers.
- Slice the brie into thin slices, about 1/2 inch (0.5 cm). Top the baking dish with the brie slices.
- Add the garlic and bacon toppings on top of the brie slices in the baking dish.
- Place the baking dish back into the oven, until the brie melts.
- Serve with a sprinkle of chives.
- Enjoy your Garlic Butternut Squash & Zucchini Gratin.
Notes
Credit: I got inspiration for this gratin dish from a recipe called Butternut au Reblochon on Marmiton.
Nutrition
Calories: 128kcal | Carbohydrates: 31g | Protein: 3g | Sodium: 21mg | Potassium: 1023mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24260IU | Vitamin C: 63.4mg | Calcium: 134mg | Iron: 2mg
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While waiting for the squash and zucchini to bake, prepare the garlic. Peel and roughly chop the garlic. Kart Bros
The cheese didn’t melt very well! And would recommend cutting the veggies thinner for more of a gratin. I added rosemary instead of chives and it had a nice warmth.
Hi Amanda,
Yes thanks for that feedback. If I ever update this recipe, I’ll take your comments into account for how to improve this recipe.