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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Stock: Gradually whisk in the low-sodium vegetable stock, stirring constantly to ensure a smooth sauce without lumps.
- 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.
- 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.
- 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.
- Bake Covered: Bake the gratin in the preheated oven for 20 minutes at 400ºF (200ºC).
- 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.
- 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
