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It may be time to put the grill away and bundle up a little bit but, fortunately, Tillamook Cheese tastes just as good when it’s cooked in an oven! I made this dish for a family gathering over a year ago, and my family is still talking about it! In fact, just last week my mother was reminding me that it was time for me to make this very recipe for her again. I hope your family enjoys it just as much as mine did!

Butternut Squash and Cheddar Gratin


¾ cup panko (Japanese bread crumbs) or coarse dry bread crumbs
1¾ cups (7 ounces) shredded Tillamook Medium Cheddar Cheese, divided
1 tablespoon Tillamook Butter, melted
3 tablespoons olive oil, divided
3 cups sliced onions
1½ teaspoons salt, divided
½ teaspoon dried thyme
black pepper
2 teaspoons minced garlic
6 cups (approx 2 ½ pounds) butternut squash, peeled, seeded and cut into ½ – inch cubes
3 tablespoons flour
2 tablespoons chopped parsley
½ cup chicken stock


Preheat oven to 350 degrees. Lightly butter a 2 quart (7 x 11 inch) baking dish.

In a small bowl combine bread crumbs, ¾ cup cheese and melted butter. Set aside.

In a medium frying pan heat 2 tablespoons of oil over medium heat. Add onions, ½ teaspoon salt, thyme and black pepper. Cook about 15 minutes until onions are lightly browned. Stir in garlic and cook another minute. Spread mixture evenly in the prepared baking dish. Set aside frying pan for later use.

In a medium bowl toss squash with flour to evenly coat. Stir in remaining teaspoon of salt, parsley and remaining cup of cheese. Spread squash mixture evenly over onions.

Set frying pan over low heat and add chicken stock to deglaze, scraping brown bits from bottom of pan, about 2 minutes. Pour over squash mixture. Cover with lightly buttered foil and bake for 30 minutes.

Remove foil, top with cheese mixture and bake an additional 25 minutes, until bubbly and top is lightly browned. Remove from oven and let rest for 10 minutes before serving.



Made this for dinner tonight and my anti-sqaush husband even ate it...hooray! Thanks for all the great recipes and the world's best cheese!

October 5th, 2011 at 7:56 pm

Tillamook Team

Yes! I love hearing this! Thank YOU for giving the recipe a try and letting us know that it was a hit. We really appreciate you for being a loyal Tillamook fan!

~ Jala of the Tillamook Team

October 7th, 2011 at 8:43 am


I generally liked this recipe, but I have two comments.

1. It was quite salty. This may have been because I used vegetable broth rather than chicken stock to make this vegetarian. If I make it again I will use half the amount of salt for the squash mixture.

2. It would be more efficient to do step 1 (making the topping) while the dish is in the oven. I don't see any reason that it needs to sit while other stuff is being done.

October 10th, 2011 at 11:57 am

Tillamook Team

Hi there! Thanks so much for your tips on making this recipe! It's nice to get other's feedback and I'm sure helps out folks who haven't already tried the recipe yet. We really appreciate it!

~ Jala of the Tillamook Team

October 10th, 2011 at 3:22 pm


I made this dish for Thanksgiving last year, and it was a big hit. One warning, though. I carmelized the onions a bit too long, then baked on a bottom rack, and the onions were a little burned. The rest of the dish was great!

November 8th, 2011 at 1:56 pm


My wife has made this dish and it IS great! I wasn't a squash fan either....until now!

November 8th, 2011 at 2:40 pm

Lily Erlic

I am going to make this tonight but I'm sorry to say I don't have tillamook in Canada! I want to order from the website
but you guys don't have that set up yet, do you?

All the best,
p.s. I can't wait to try it again. I had it once in Maui and another time at a friends place who brought it up from Oregon!

November 8th, 2011 at 3:13 pm


Hi, Jala. I'm a single and I have one average-to-large butternut at home. Do you think this recipes halves well, or would I need to make adjustments? Btw, Tillamook Vintage White 2-year Cheddar is the finest cheddar on Earth! Thanks.

November 8th, 2011 at 3:14 pm

Tillamook Team

Thanks for the heads up, Jessica! That's really helpful to know. Next time you make it I'm sure it will be even more popular than the last!


Jala of the Tillamook Team

November 8th, 2011 at 3:24 pm

Tillamook Team

Ha! For some reasons, butternut squash tends to convert even the pickiest eaters :-) Thanks for the feedback, Chuck! Enjoy the season!

Jala of the Tillamook Team

November 8th, 2011 at 3:25 pm

Tillamook Team

Hi there, Lily! Unfortunately we can't export our dairy products into Canada due to import restrictions imposed by the Canadian Government. But, we have been looking into this and hope to someday ship our products to retailers in Canada.

You can contact the following independent mail order company for ordering and shipping information. They may be able to help!
Made in Oregon,

Let us know how your gratin turns out. I'm sure it will be good, although I bet it would be better with Tillamook Cheese :-)


Jala of the Tillamook Team

November 8th, 2011 at 3:28 pm

Tillamook Team

Hi there, Keith! I absolutely think it would half well. I'd just suggest using a smaller dish. If you give it a try, let me know how it turns out. And thanks so much for your nice note about our Vintage White Extra Sharp Cheddar. It's one of my favorites, too :-)

Have a great day!

Jala of the Tillamook Team

November 8th, 2011 at 3:31 pm


Do you have suggestions for adjusting the recipe to make it gluten free?

November 8th, 2011 at 4:24 pm

Tillamook Team

Hi there, Momela! Let me check with Susan. She's our Director of Retail Operations at the Cheese Factory and the person who's sharing the recipe on our blog. I'll get back to you!

Jala of the Tillamook Team

November 8th, 2011 at 4:28 pm


We had this for dinner tonight. It was delicious and will make it again. I didn't have parsley so substituted an Italian blend, and left out the salt and butter. There was about a cup of leftover steamed carrots and lima beans in the fridge so I added those before putting on the topping. I made a note to add it next time because it was so good. Thank you for posting this recipe.

November 8th, 2011 at 8:11 pm

George Khal

It's a wonderful recipe as well as others and they are delicious. However, I always use Kraft Natural Cheese instead because it is lactose free. I was told by Tilamook that you remove much of the whey during cheese production. But this still does not remove enough lactose to make it comfortable for people like me to eat. There are millions of people who are lactose intolerant. I hope you can convince your organization to make a lactose free cheese.

November 9th, 2011 at 8:13 am

Tillamook Team

You're very welcome, Bonnie! I'm so glad you were able to make it...and that it turned out great for you! Thanks for sharing your substitution tips as well!

Jala of the TIllamook Team

November 9th, 2011 at 10:57 am

Tillamook Team

Hi there, George! Thanks for you nice compliment about our recipes! At the Tillamook Factory we add cultures to the milk at the beginning of the cheese making process that help break down the lactose into lactic acid. This process doesn't eliminate all of the lactose in the milk, but it does significantly reduce the amount of lactose left in the cheese. Many people who are lactose intolerant are able to enjoy natural cheeses and, most recently, we had a lactose-intolerant customer who told us she could eat our cheeses (in moderation) with little side effects.

I know every body's reaction to milk is different. If you haven't tried our cheese yet you might give it a go and see how your body reacts to it. If it doesn't settle well, I'm glad there are other options to choose from on the market that work better for you.

Thanks for connecting!

Jala of the Tillamook Team

November 10th, 2011 at 9:45 am


Has anyone tried this without the onions? I'm not a fan of onions in general....

November 10th, 2011 at 10:24 am

Tillamook Team

Hi, Sara! I bet you could leave out the onions no problem. They're just added for onion flavor. And really, it's cheese! What more flavor could you possibly need?! :-)

Jala of the Tillamook Team

November 10th, 2011 at 10:28 am


Thanks for the excellent recipe! I did switch it around some to make it more prep-friendly, and I didn't have enough butternut squash so I did half butternut, half turnips. Turned out great! Also, I added some thick cut ham I needed to use, and mixed the onions throughout the dish. Left out the parsley, as I didn't have any. One more note: I'm also lactose-intolerant, ("lactard.") and I just take a lactase pill before I eat any cheese. Nothing is keeping me from my love affair with Tillamook extra-sharp cheddar!

November 13th, 2011 at 9:39 am


I made this recipe last evening for dinner. What a refreshing change for the use of butternut squash, so savory and creamy. My husband raved about it, as did our dinner guests. I will most definately make this again. I halved the recipe and it worked perfectly. The dish would not be the same without the oniions. I also used the vintage white cheese and enjoyed the results.

That three year extra sharp cheddar is a "must have' for the holidays. It goes great with wine!

November 13th, 2011 at 1:38 pm

Tillamook Team

Hi, Beth! I'm so glad you enjoyed this recipe! It's been fun to hear how different Tillamook fans change it up. Your rendition sounds delicious!

Wow! Your love affair sounds pretty serious! We are very honored that you'd go to such lengths to enjoy Tillamook Cheese!

Thanks so much for sharing your love of Tillamook with us!

- Jala of the Tillamook Team

November 13th, 2011 at 8:28 pm

Tillamook Team

Yay! I love stories like this! Thanks for giving the recipe a try, Kristina, and letting us know how it turned out. I'm so glad you enjoyed it!

- Jala of the Tillamook Team

November 13th, 2011 at 8:30 pm

Johnny Alisauskas

I truely enjoy your blog. Thanks a lot for the post.

June 2nd, 2012 at 10:49 am


Tillamook Team

Hi Johnny, thanks for the kind words. Glad you enjoyed the post! Hope you can try the recipe soon.

- Laura of the Tillamook Team

June 6th, 2012 at 8:35 am
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