Spiced Butternut Squash Gratin

  • Chinese five spice is a warm and spicy-sweet blend of ground cinnamon, cloves, fennel seed, star anise, and szechuan peppercorns. It can be found in the spice section of just about any well-stocked supermarket. We’ve combined this all-star spice blend with a smooth and silky butternut squash puree, then topped it off with a crunchy, sweet, buttery crust. This recipe is perfect for the holidays, or whenever you’re craving something comforting and delicious. It’s truly the world's best side dish!
  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Serves 6 to 8


  • 4 pounds butternut squash, peeled, seeded, and cubed
  • 6 tablespoons butter
  • 1 teaspoon kosher salt
  • ⅓ cup Parmesan cheese
  • 1 egg yolk
  • 2 teaspoons Chinese five spice

  • 1 ½ cups pecans
  • ½ cup walnuts
  • 2 tablespoons chopped sage, plus more for garnish
  • 2 tablespoons maple syrup, or honey
  • 4 tablespoons melted butter
  • 1 egg
  • ½ teaspoon salt


  • Note: You can substitute 2 ½ pounds of sweet potatoes for the butternut squash.
  • Preheat oven to 400℉
  • Boil or steam the cubed butternut squash until completely tender, then purée the squash in a food processor with the butter, salt, Parmesan cheese, egg yolk, and Chinese five spice. Transfer to a gratin or baking dish and set aside.
  • For the topping, combine half of the pecans in a food processor with the remaining ingredients. Pulse until combined. Spread the topping over the butternut squash purée and sprinkle the remaining pecans on top. Garnish with a few sage leaves for color, optional.
  • Bake in a 400℉ oven for 15-20 minutes, or until the topping is golden brown.