Sage Butternut Squash Gratin Recipe

Introduction

This Sage Butternut Squash Gratin is a comforting, creamy dish perfect for fall or any cozy meal. Tender butternut squash slices are baked in a rich, flavorful cream sauce enhanced with sage and parmesan. It makes a lovely side dish that pairs well with roasted meats or festive dinners.

Ingredients

• 2 lb (900g) butternut squash, peeled and sliced to 1/8 inch half-rounds
• 3 tablespoons butter
• 1 large shallot, minced
• 4 garlic cloves, roughly chopped
• 1 tablespoon all-purpose flour
• 1 cup low-sodium vegetable stock
• 1 cup heavy whipping cream
• 15 sage leaves
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder, optional
• 3 oz (100g) grated parmesan cheese
• 1 teaspoon chopped chives, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400ºF (200ºC). Peel and thinly slice the butternut squash into 1/8 inch half-rounds, removing the seeds. Set aside.
2. Step 2: In a small saucepan, melt the butter over medium heat. Add the minced shallot and chopped garlic, cooking until fragrant, about 1 to 2 minutes.
3. Step 3: Stir in the flour and whisk to form a roux, allowing the mixture to thicken slightly and combine fully with the butter.
4. Step 4: Gradually whisk in the vegetable stock, stirring continuously to avoid lumps and create a smooth sauce.
5. Step 5: Add the heavy cream, pepper, optional onion powder, and sage leaves. Stir gently without boiling until the sauce is smooth and well combined.
6. Step 6: Grease a 9×13-inch baking dish with a small knob of butter. Pour one-third of the cream sauce into the bottom, then sprinkle a little parmesan cheese. Arrange the butternut squash slices in overlapping rows on top.
7. Step 7: Pour the remaining cream sauce evenly over the squash slices. Cover the dish with parchment paper as a barrier, then cover with foil to prevent the foil from sticking to the gratin.
8. Step 8: Bake the gratin uncovered at 400ºF (200ºC) for 20 minutes.
9. Step 9: Remove the foil and parchment paper, sprinkle the top with the remaining parmesan cheese, and bake uncovered for an additional 10 minutes until golden and crispy.
10. Step 10: Take the gratin out of the oven, garnish with chopped chives if desired, and serve immediately. Enjoy your creamy, savory gratin!

Tips & Variations

• For a richer flavor, substitute half the vegetable stock with chicken broth if not vegetarian.
• Try adding a pinch of nutmeg to the cream sauce for a warm, spicy note.
• If you prefer a crunchy topping, sprinkle breadcrumbs mixed with parmesan before the final bake.
• Use fresh sage leaves for the best aroma, but dried sage can be substituted by reducing the quantity by half.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm the gratin in a 350ºF (175ºC) oven until heated through, about 15–20 minutes, to maintain its creamy texture and crispy top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gratin ahead of time?

Yes, you can assemble the gratin a few hours in advance and keep it refrigerated. Bring it to room temperature before baking for even cooking.

Can I make this dish dairy-free?

To make a dairy-free version, substitute butter with olive oil, use coconut cream instead of heavy cream, and replace parmesan with a vegan cheese alternative or nutritional yeast.

Sage Butternut Squash Gratin Recipe

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★★★★★

4.8 from 93 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Sage Butternut Squash Gratin is a creamy, cheesy baked dish featuring thinly sliced butternut squash layered with a fragrant sage-infused cream sauce and parmesan cheese. Perfect as a comforting side dish, it blends the sweetness of squash with savory garlic, shallots, and herbs for a rich, golden-brown gratin.

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Ingredients

Scale 1x2x3x

Butternut Squash:

• 2 lb (900g) butternut squash, peeled and sliced to 1/8 inch half-rounds

Sauce:

• 3 tablespoons butter
• 1 large shallot, minced
• 4 garlic cloves, roughly chopped
• 1 tablespoon all-purpose flour
• 1 cup low-sodium vegetable stock
• 1 cup heavy whipping cream
• 15 sage leaves
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder (optional)

Toppings and Garnish:

• 3 oz (100g) grated parmesan cheese
• 1 teaspoon chopped chives (optional)

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Instructions

1. Preheat Oven and Prepare Squash: Preheat your oven to 400ºF (200ºC). Peel and thinly slice the butternut squash into 1/8 inch half-rounds, removing seeds as you go or reserving squash bottom for another use.
2. Sauté Aromatics: In a small saucepan, melt the butter over medium heat. Add the minced shallot and chopped garlic and cook for 1 to 2 minutes until fragrant but not browned.
3. Make Roux: Sprinkle the flour over the butter, shallot, and garlic mixture. Whisk continuously with a wooden spoon until the flour fully combines and the mixture slightly thickens and increases in volume.
4. Add Stock: Gradually whisk in the low-sodium vegetable stock, stirring constantly to ensure a smooth sauce without lumps.
5. Add Cream and Seasonings: Pour in the heavy whipping cream, then add pepper, optional onion powder, and fresh sage leaves. Stir gently over low heat, keeping the sauce warm but not boiling until smooth and infused with sage flavor.
6. Assemble Gratin: Grease a 9 x 13-inch baking dish with a small knob of butter. Spread one-third of the cream sauce on the bottom, sprinkle some parmesan cheese, then arrange the butternut squash slices in slightly overlapping rows.
7. Layer and Cover: Drizzle the remaining two-thirds of the cream mixture evenly over the squash. Cover the dish first with parchment paper as a barrier, then cover with foil, ensuring the foil does not touch the squash.
8. Bake Covered: Bake the gratin in the preheated oven for 20 minutes at 400ºF (200ºC).
9. Uncover and Finish Baking: Remove the foil and parchment paper, sprinkle the top with the remaining parmesan cheese, and bake uncovered for an additional 10 minutes until the top is golden, bubbly, and crispy.
10. Garnish and Serve: Remove from oven, sprinkle with chopped fresh chives if desired, and serve immediately family style while warm. Enjoy!

Notes

• Use a sharp knife or mandoline to slice the butternut squash thinly and evenly for best results.
• Low-sodium vegetable stock helps control saltiness while enhancing flavor.
• Onion powder is optional but adds a subtle depth to the cream sauce.
• Covering the gratin with parchment paper before foil prevents foil from sticking to the top layer.
• Allowing the gratin to bake uncovered toward the end ensures a crispy, golden cheese crust.
• Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: butternut squash gratin, sage gratin, creamy squash casserole, baked squash recipe, vegetarian side dish