Baked Squash Gratin

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This was an easy and fairly low calorie (167 per serving way to use butternut squash. I made homemade basil pesto with sesame seeds because my son is allergic to tree nuts. I served this with smoked pork shoulder. My family loved it! I will definitely make this again!

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This was excellent. Loved the different flavors together. Didn't change a thing.

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I love all things squash. This is a fun, easy dish to make and tastes great. (But I could see the recipes being a bit too much work if you're not a squash fan...

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I loved this! I did change it up a little to suit my tastes. : I don't like creamy squash, so I didn't puree. I do however, like crispy "home-potatoes". I chopped the squash as she said and then baked it with a little salt, pepper and olive oil at 400 for about 30-45 mins, until brown around the edges.
Then I removed and put in the baking dish, tossed the squash with about a cup of pesto and then topped it with about a cup of grated parm cheese. I let that bake at 350 for about 20 mins.
Maybe not the recipe but it was the inspiration. : If you are a fan of home potatoes, give this a try!SO DELICIOUS!

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When I want squash in a form that LOTS of people will enjoy I go to this recipe again and again. I have been using it for years and love it every time!

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I am putting together a very special supper for the Rector of our church and his board of directors and needed to find a recipe that might enhance a chicken lasagna florentine and this is perfect for one of two vegetables for that evening. I agree with the person who said to not go overboard on the pesto..a light touch on the layer is best , putting an emphasis on the grated parmesan. The wonderful flavor of the squash would be masked with too much pesto. A beautiful and special dish...I tried it tonight to make sure it was what I was looking for! Im excited to include it on the menu for that evening at our church for clergy!

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I recently made this recipe and thought it was very tasty. I am not always a fan of Giada's recipes because they are sometimes lacking flavor but this one was a keeper!

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I made this to go with Christmas dinner and all in my family were pleasantly surprised. The combo sounded a bit strange to me, but I was game. I find myself having to be careful with basil pesto as it tends to give me indigestion if used too liberally, so I very thinly layered it, but added a nice layer of cheese to finish. It was even more tasty the next day after having a chance for the flavors to "consummato".

I served it with a roasted beef tenderloin, highly seasoned. This dish requires some hearty flavors to go with it. I may try it with other pesto options next time. Love butternut squash! And the only way to cook it, IMO, is cubed, in the microwave. Thank you again, Giada!

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This dish was simple to prepare and very good. The flavor combination of pesto and squash was surprisingly delicious, and everyone in my family enjoyed it. If you prefer your butternut squash sweetened and with lots of butter, this is probably not the best dish for you. Even after reading the mixed reviews of this recipe I made it, and was happy I did!

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I'm not hard to please, but this was absolutely disgusting. I was sad I'd ruined a perfectly good squash. My family loves pesto, squash, and parmesian, so I thought this would be a hit. I served it at my Halloween party- it looked beautiful and everyone wanted to try it, but I couldn't get anyone to taste it after I tried it first and declared it disgusting. I was literally almost sick.. I was overwhelmed with nausea and had to sit down. My cat did love it, and had seconds.

I think I used just a touch more pesto than necessary, but Giada had used quite a lot on the show, more than I thought I was using, 1/4 of a cup is so little. I did pour off a little bit of the oil from the pesto before use. I also used a little extra cheese. I don't think my small tweaks were enough to totally ruin the entire dish, though.

Although I didn't like this, I would say to only blend the squash until it's a mush, maybe even just mash it with a potato masher-- it's might have been more palatable had it been less smooth. I tasted the squash when it was just a little mushy from steaming and it was delish (I had never steamed squash before, usually bake it and was surprised that it was still very tasty even not covered in butter and herbs! ; I might try something similar some time, minus the pesto and with chunkier pieces of squash and less cheese.