Butternut Squash Gratin

Hiding inside a butternut squash’s skin is dense, mildly sweet orange flesh that’s an excellent source of disease-battling beta carotene and soluble fibre, which may block absorption of LDL (“bad”) cholesterol into the body.

Number of servings : 4

Prep time: 15 minutes

Cooking time: 45 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :


1 butternut squash, about 1 kg, halved cross­wise, then lengthwise, seeded and peeled 

1 medium red onion, halved and thinly sliced

11⁄2 cups frozen corn kernels, thawed 

21⁄4 teaspoons extra virgin olive oil 

⅓ cup grated Parmesan cheese


  1. Preheat the oven to 400°F (200°C). Quarter the butternut squash pieces lengthwise and then cut each piece crosswise into 1 cm thick chunks. Combine the squash, onion, corn and oil in a large bowl, tossing to coat. Tip: A big butternut can be a bit tricky to cut up; you’ll do best with a large, sturdy chef’s knife.
  2. Arrange the vegetables in a 30 x 20 cm (13 x 9 in.) baking dish.
  3. Bake until the butternut squash is tender, about 40 minutes, stirring halfway through cooking time. Sprinkle the Parmesan cheese over the vegetables and bake until melted and golden, about 5 minutes.

Nutritional information: