Butternut Squash Blue Cheese Gratin with Walnut Rosemary Crumble

November 10, 2017

Butternut Squash Blue Cheese Gratin with Walnut Rosemary Crumble Recipe | FakeFoodFree.com

A few years ago, I posted about a really great pumpkin dish I had when we were living in southern Brazil. Pumpkin is used there year round, and not solely associated with fall and the holidays as it is in the U.S. So I’d often find it on the lunch buffets, a popular business dining option during the week. 

So this dish I speak of combined roasted pumpkin and Gorgonzola cheese. It was the best combination with the sweet pumpkin and pungent cheese. 

I made it the same way that I could guess it was made there, but ever since that encounter I’ve envisioned a more exciting and luxurious version. Perhaps one with a different winter squash, fit for the holiday table. 

I finally got around to acting on those visions this year.


Thanksgiving Side Dish Recipe - Butternut Squash Blue Cheese Gratin | FakeFoodFree.com

I made a thick sauce with a basic roux (flour and butter), and then added chicken stock. Finally crumbled blue cheese is stirred in until melted. So there is no cream or milk in this gratin, just butter and the blue cheese. 

There is no cream in this Butternut Squash Gratin Recipe, just silky blue cheese and rich chicken stock. | FakeFoodFree.com

The next step was to top it with something crunchy. I skipped the bread crumbs and went straight for chopped nuts. Rosemary adds an excellent depth of flavor to squash so that went into the topping which I’m loosely calling a crumble. 

It’s all baked until the squash is tender and cheese bubbles ever so slightly on the top. The sauce thickens a bit more during baking, too. 

Butternut Squash Blue Cheese Gratin with Walnut Rosemary Crumble Recipe

You end up with a side dish that, surprisingly, isn’t too overpowered with blue cheese. It’s rich for sure, but also creamy and filling. 

As much as I love scalloped potatoes and potato gratin, I’d think twice about grabbing a scoop if this was offered alongside. It’s that good. 

Butternut Squash Blue Cheese Gratin with Walnut Rosemary Crumble Recipe | Thanksgiving Side Dish | FakeFoodFree.com


Butternut Squash Blue Cheese Gratin with Walnut Rosemary Crumble

Makes 6 servings


What you’ll need:

1 pound cubed butternut squash
1/4 cup finely chopped shallot
2 garlic cloves, minced
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
3 ounces blue cheese, crumbled
1/3 cup finely chopped raw walnuts
1/4 teaspoon chopped fresh rosemary
Fine sea salt for additional seasoning


How to make it:

Preheat the oven to 400 degrees F and spray a baking dish about 8-by-10-inches in size with non-stick cooking spray.

Toss together the squash, shallot, garlic, salt, and pepper in a medium bowl. Spread in a single layer in the baking dish. 

In a medium saucepan, melt 2 tablespoons of butter over medium-high heat. Once melted and bubbling, whisk in the flour. Reduce the heat to low and whisk vigorously for about 45 seconds, until a paste forms. Continue to whisk until smooth as you pour in the chicken stock. Increase the heat to medium and continue to cook, whisking occasionally, until it becomes thick enough to coat the back of a spoon, about 3 minutes. Return the heat to medium-low. Stir in the cheese until melted and mostly smooth. Remove from the heat. Taste and add salt if desired. (The need will all depend on how flavorful your chicken stock is.)

Pour the cheese sauce over the squash in the baking pan. Melt the remaining 1 tablespoon of butter and stir it together with the walnuts, rosemary, and a pinch of salt. Sprinkle the walnut mix evenly over the squash and cheese. 

Bake for 30 minutes, until bubbling and the cheese sauce just begins to brown on the top. Let sit 5 minutes before serving. 




Let’s connect outside the blog! You can find my images and everyday food, travel, and fun on Instagram. My current favorite things (all things fall at the moment!) are on Pinterest as well as updates and shares on Twitter and Facebook

Thanks for reading! All images and content are the property of Fake Food Free Productions, LLC and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

You Might Also Like

No Comments

Leave a Reply