This Butternut Squash and Butter Bean Gratin is the perfect comforting dish for autumn evenings. It combines the sweetness of roasted butternut squash with the creamy texture of butter beans, all baked to golden perfection under a crispy cheese topping. This recipe is surprisingly easy to make, yet delivers restaurant-quality flavor and presentation. It's naturally vegetarian, easily adaptable for vegans, and guaranteed to impress your family and friends.
Why This Recipe Works
This gratin strikes a perfect balance of flavors and textures. The roasting process intensifies the natural sweetness of the butternut squash, while the butter beans add a subtle earthiness and creamy richness. The creamy béchamel sauce binds everything together beautifully, creating a luxurious, comforting dish. The crunchy cheese topping adds a satisfying textural contrast, completing this culinary masterpiece.
Ingredients You'll Need:
- For the Butternut Squash:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Butter Beans:
- 1 (15-ounce) can butter beans, rinsed and drained
- For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- ½ teaspoon nutmeg
- Salt and pepper to taste
- For the Topping:
- 1 cup grated Gruyère cheese (or a blend of Gruyère and Parmesan)
- ½ cup breadcrumbs
Instructions:
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, sage, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the Béchamel Sauce: While the squash is roasting, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens. Stir in nutmeg, salt, and pepper.
- Assemble the Gratin: In a large bowl, combine the roasted butternut squash, butter beans, and béchamel sauce. Pour the mixture into a greased 9x13 inch baking dish.
- Add the Topping: Sprinkle the grated Gruyère cheese and breadcrumbs evenly over the top.
- Bake: Bake for 20-25 minutes, or until the topping is golden brown and bubbly. Let cool slightly before serving.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the béchamel sauce for a touch of heat.
- Add herbs: Fresh thyme or rosemary would complement the butternut squash and butter beans beautifully.
- Vegan adaptation: Substitute the butter in the béchamel sauce with vegan butter and use a plant-based milk alternative. Nutritional yeast can add a cheesy flavor to the topping.
- Make it ahead: The gratin can be assembled ahead of time and refrigerated until ready to bake. Add 10-15 minutes to the baking time if baking from cold.
Serving Suggestions:
This Butternut Squash and Butter Bean Gratin is delicious on its own as a vegetarian main course. It also pairs wonderfully with a simple green salad or roasted vegetables.
Conclusion:
This recipe offers a delicious and satisfying meal that’s perfect for autumn gatherings or a cozy weeknight dinner. The combination of sweet butternut squash, creamy butter beans, and a crispy cheese topping is simply irresistible. Give it a try and experience the comforting warmth of this delightful gratin!
