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Gratin (pronounced, gratan) is a culinary technique in food preparation in which ‘au gratin‘, a topping of breadcrumbs, butter and cheese is broiled to a golden brown crust and traditionally served in its baking dish. It is very common to prepare the dish with potatoes and macaroni, but vegetables such as cauliflower, green beans, eggplant or tomatoes may be used in gratin. Chicken, seafood, and sausage meats are also used.
The term le gratin signifies the ‘upper crust’ of Parisian society.
A great substitute for ‘macaroni and cheese’, butternut squash penne au gratin is a great main dish for potlucks and will be a splendid side dish served with meat dishes.
Butternut Squash Penne Au Gratin
1 butternut squash (~2 ½ lbs)
1 Tbsp vegetable oil
7 garlic cloves (medium size)
2 cups chicken stock (or vegetable stock)
2 cups low-fat milk (or almond milk)
½ tsp salt
black pepper to taste
1 lb mini-penne (or pasta of choice)
For au gratin topping:
¾ cup panko (Japanese white breadcrumbs)
1~2 Tbsp butter melted (optional, but it is better with it!)
4 Tbsp Gruyère cheese grated (or almond cheese)
4 Tbsp flat parsley chopped (optional… pretty/color presentation)
–Slice, peel and de-seed butternut squash and cut into 1” squares.
I showed how to cut butternut squash for the Butternut Squash Stew before. (see photo below)
Circular horizontal peeling
Note vertical peel cut marks
(stacked after cutting & peeling,
for fun) 
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This time, I will show you another way (also if your knife is not sharp enough to peel horizontally. After squash is sliced in circular pieces, put the larger diameter sides on the cutting board and holding the knife a tad diagonally, rotate the round slices, cut the peel off vertically, inch at a time. You can see the cut marks in the photo at right. >>>
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–Add 1 Tbsp oil to a medium pot and on medium-heat, sauté the cut squash for 3~4 minutes, until some pieces begin turning golden.
–Add garlic cloves and stir one minute more.
–Add chicken stock, milk, salt and pepper, and bring to a boil (carefully observe, as it may overflow). Lower heat to medium-low and simmer for 20 minutes.
–Turn off heat and cool for 5~10 minutes.
–Using a blender, purée squash mixture in 3 batches and set aside in a large bowl.
Meanwhile, prepare the penne pasta:
–Place rack on middle oven shelf and preheat oven to 375F.
–Briefly rinse pot used for squash, fill with water and bring to a boil.
–Boil pasta until al dente (don’t let it get soft), drain, and rinse with cold tap water.
–Pour semi-cooked pasta into large, oven-safe casserole dish.
–Pour puréed squash over the pasta, mix and spread evenly.
–Cover with foil and bake for 45 minutes.
–After gratin has baked, take out and remove foil.
–In a small bowl, combine panko with melted butter and mix well.
–Add Gruyère cheese and one-half of cut parsley and continue mixing.
–Spread breadcrumb mixture evenly over the top.
–Turn oven to broil, place uncovered casserole in oven and broil for 2 minutes or until top is golden-brown (tend to this one so it would not burn).
–Remove from oven and cool for 10 minutes. Before serving, sprinkle on other half of parsley.
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I made your tasty dish & loved it so much!
It was superb, I assure you! Yummy!
Oh, thank you, Sophie! Coming from you, I am assured!
Wow! This looks fantastic. A nice way to include more butternut squash in the diet, too.
Yes, and it is really good!
Mm that looks delicious… Can I have some now? =p Thanks for visiting my blog!
Thank you for visiting my blog!
Oh my! I love the peeling
I love this recipe too. The penne looks out of this world. I love butternut squash and all the blends are amazing. What a delicious casserole!
I just wrote this for Randall…
First time, my big knife was not sharp enough to cut the squash (with its peel) and I was beside myself and how to go about it. I tried to peel it (intact) with my sharp smaller knife and it was a chore. Therefore, sharp knife is needed… easier to cut in circular slices and take it from there. Fae.
* NOTE * : If any one else is reading this and knows a better way, please speak up!
I make a similar dish like that & add some grated Gryère cheese to it: also very yummy!
Do you mean with the sauce, in addition to the topping? How much of it for this recipe amount to be subtle?
Great post Fae. I love the images. The color of the food is wonderful. Even the 3rd and 4th images are great illustrations Fae. If one has never peeled and cut a butternut squash before, it can be hard. As it was for me the first time.
Randall
Again, wonderfully done post fae.
Me too, Randall! First time, my big knife was not sharp enough to cut the squash (with its peel) and I was beside myself and how to go about it. I tried to peel it with my sharp smaller knife and it was a chore. Therefore, sharp knife is needed… easier to cut in circular slices and take it from there.
Fae.
* NOTE * : If any one else is reading this and knows a better way, please speak up!
That is quite a lot of garlic! Still, as the butternut is usually so sweet that must help to balance out the dish.
You are right. The garlic balances the taste. Garlic lovers can use even more garlic.
yummy, love squash with pasta, but never tried pureed. thanks for a great tip to cut butternut squash Fae !!
You are most welcome, Charu.
So divine Fae. I will make it. Thank you!
You are welcome, Cindy. It is good, and easy to make.
Lovely and your photo’s are beautiful. I love making a gratin there is something so comforting about it. I love the squash in yours and with penne it’s a whole meal not just a side.
I totally agree, Suzanne. It is one of those foods which you want to keep dishing out for seconds, thirds…
OH gosh I have one sitting in my fridge it mmmmay be used in a different recipe than first intended!
Use half the squash for the recipe you first intended, and the other half for the pasta gratin!
TRUE there is ALWAYS WAY TOO MUCH!!!
Fae, I must say penne looks so colourful and so so delicious!
Hi Vinita, You can be creative and make it into a vegetarian dish. Fusion of the butternut squash and garlic makes it very sweet’ish savory. Yummy!