Low Carb Gluten Free Squash Gratin

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Lower Carb Gluten Free Squash Gratin

Try this delicious low carb gluten free squash gratin, perfect for the fall season! Made with LC-Breading & Crusting Mix. 28 Net Carbs & 11g of Protein (Per 1 Cup).

  • Author: LC Foods
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Main
  • Cuisine: American


  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 small butternut squash, chopped
  • 1 small acorn squash, chopped
  • 2 cloves of garlic, minced
  • 1/4 teaspoon ground mace
  • salt & pepper
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 Cup LC-Breading & Crusting Mix
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons fresh parsley
  • 1/2 cup gruyere cheese


  1. Preheat the oven to 400°F.
  2. Melt 2 tablespoons of butter in a large ovenproof skillet over medium-high heat. Add onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  3. Combine the butternut and acorn squash in a large microwave-safe bowl with 1 cup of water. Cover with plastic and microwave until squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon of salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add broth and cook until it is mostly absorbed, about 5 more minutes. Stir in heavy cream and cook until slightly thickened, 2 minutes.
  4. Melt the remaining butter in the microwave and toss with the breadcrumbs, parmesan, and parsley; season with salt and pepper. Sprinkle over the squash, then top with gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.


Recipe Adapted from Food Network Magazine

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