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Butternut Squash and Wild Mushroom Au Gratin

Butternut Squash Gratin

The small amount of creamy ricotta makes this a gratin and really adds a depth of flavor to this hearty, healthy dish. The oyster mushrooms get crispy and delicious and this is the perfect make ahead recipe for any night. It might be a great fall recipe, but I would eat it any time.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 3 tablespoons olive oil
  • 2 thinly sliced green onions
  • 8 ounces (about 2 cups) shiitake or black mushrooms, sliced
  • 1 tablespoon sage
  • 8 cups diced Butternut squash from one large squash
  • 1/2 teaspoon salt
  • 2 ounce (about 1/2 cup) Natural & Kosher Parmesan cheese, grated (divided)
  • 1/4 cup Natural & Kosher Ricotta
  • 6 ounce (about 1 1/2 cups) oyster mushrooms, sliced


Preheat oven to 400 degrees F and either prepare a casserole with cooking spray or use an oven safe frying pan from the start.

Heat a large frying pan over medium high heat.  Add oil, green onions and mushrooms, sauté for a few minutes add sage and continue to cook about 6 minutes or until browned.  Add the butternut squash and sauté for 10-15 minutes until browned and somewhat soft.

Turn off heat, add salt, half of Parmesan, ricotta, and black pepper, stirring well.  Spoon into a casserole or keep in large frying if oven safe.   Cover, place in preheated oven and cook for 1 hour.

Combine Parmesan and oyster mushrooms with a tablespoonful of oil, uncover gratin and sprinkle mushrooms on top.  Turn the broiler on and broil the gratin for 6 minutes.