Butternut Squash Gratin

5.0/5 rating (1 votes)
Butternut Squash Gratin

I love this recipe because it is unique and everyone loves it. You can make this in a large baking dish or individual ramekins.



  • 1 butternut squash, peeled and thinly sliced (about 2 pounds)
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons coconut butter
  • 1/4 cup almond flour
  • 1 1/2 cups coconut milk, full fat
  • 1 can pumpkin puree
  • 2 teaspoon dried thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 butternut squash, peeled and thinly sliced (about 2 pounds)


  1. Preheat oven to 375 degrees F.


  2. Peel then slice the butternut squash in 1/2.  Either use a mandolin or thinly slice squash. 

  3. Take a large baking dish and brush with melted coconut oil to coat well.

    Place the squash in event layers (about 5).

  4. In a medium sauce pan over low heat add in coconut butter to melt.  Then add in almond flour and whisk together.

  5. Increase heat to a medium-low and continue whisking while adding in coconut milk and pumpkin puree.

  6. Add in thyme, cinnamon, salt and pepper while whisking for 1 minute.

  7. Pour the sauce over the squash and bake for 40-45 minutes or until the squash is fork tender.

Comments (1)

  • Christina Lakey | Food Apparel

    Christina Lakey | Food Apparel

    30 October 2014 at 04:58 |
    I love butternut squash! Too bad my husband just won't get on board. But I'll have to try to sneak this in somewhere anyway.

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