Butternut Squash Gratin Recipe {Pompeian Grapeseed Oil Review}

Many readers may remember my most recent Smiley360 mission where I reviewed Pompeian’s Extra Virgin Olive Oil and even shared my recipe for Quinoa & Bean Stuffed Acorn Squash. I'm now back to share part two of my Pompeian mission, where I also had the opportunity to try one of their brand new products, 100% Grapeseed Oil Spray.

Pompeian’s Grapeseed Oil is imported from France and is all-natural, made from delicate wine grapes. Its flavor is very light compared to other oils, which is perfect when you are looking for something that’s not so robust and a little more subtle.

Grapeseed Oil has an extremely high smoke point, making it the perfect product to use in all types of cooking, including stir frying, sauteing, deep frying, and even baking!
This product is definitely a healthier option to use in place of other types of oils, because it contains:

  • No additives
  • No cholesterol
  • No preservatives
  • No sodium
  • No trans fats

Plus, it’s gluten free and a great source of Vitamin E (at 25% of the daily value per serving) and antioxidants! Even the container is eco-friendly, containing no propellants or CFCs.

Since I had previously shared one of my winter squash recipes in the extra virgin olive oil review, I also wanted to continue with another one while trying out the new Grapeseed Oil Spray, this time using one of my butternut squash recipes, Butternut Squash Gratin. With this dish, I was able to test out Pompeian's Grapeseed Oil Spray to both saute and bake!

Butternut Squash Gratin Recipe


  • 1 Large Butternut Squash Cut Into Pieces/Cubes
  • 2 Tablespoons Of Olive Oil, Divided (this time I used Pompeian’s Extra Virgin Olive Oil)
  • Spray Oil (this time I used Pompeian's Grapeseed Oil Spray)
  • 1 Medium Onion, Diced
  • 3 Tablespoons Flour
  • 3/4 Tablespoon Salt
  • 1/4 Tablespoon Black Pepper
  • 2 ½ Cups Milk
  • 1 ½ Cup Panko Breadcrumbs
  • 1/2 To 1/3 Cup Shredded Cheese

  1. Preheat Oven to 425 degrees
  2. Toss cut up butternut squash into a bowl with a tablespoon of olive oil and coat evenly.
  3. Spread oil-coated butternut squash in one layer onto a baking pan and roast for about 25 minutes (just until the squash is nice and tender).
  4. Spray large saucepan with grapeseed oil and begin sauteing diced onion until golden.
  5. Add flour, salt, and pepper to sauteed onions in saucepan and continue to cook. (everything will start to brown).
  6. Add milk into the pan of the sauteed/browned onion and flour mixture and continue to stir or whisk until the mixture starts to thicken and boil. Then remove from heat.
  7. Spray a broiler-safe baking dish or casserole with a little bit of grapeseed oil to coat.
  8. Move half of the roasted butternut squash into that baking dish and pour half of the onion/milk sauce mixture across the top.
  9. Then add the second portion of roasted butter squash to the top of that layer and cover with the rest of the onion/milk sauce mixture.
  10. In a small bowl, mix panko breadcrumbs and one tablespoon of olive oil until you achieve a crumpled consistency. Pour that breadcrumb/oil mixture into the baking dish on top of the butternut squash
  11. Sprinkle cheese evenly on top of everything in the baking dish.
  12. Add dish into the broiler for approximately 5 minutes, watching it carefully. When everything starts to brown and bubble, remove from the boiler and let stand for about 5 to 10 minutes.



Although I received a free product, courtesy of Pompeian and Smiley360, the views and opinions expressed here are purely those of my own. Please see my disclosure policy for further information.