Sage Butternut Squash Gratin Recipe

If you’re on the lookout for a dish that wraps up the warm, comforting flavors of fall in one creamy, cheesy package, let me introduce you to my absolute favorite: Sage Butternut Squash Gratin. This recipe is a delightful twist on the traditional gratin, where tender, thinly sliced butternut squash mingles with an aromatic sage-infused cream sauce and a golden parmesan crust. It’s the kind of dish that feels like a cozy hug on a plate but elegant enough to serve at your holiday table or any special occasion. Once you try this Sage Butternut Squash Gratin, I promise it’ll become a recipe you return to again and again, especially when you crave that perfect balance of savory, herbaceous, and luscious textures.

Ingredients You’ll Need

Gathering simple but essential ingredients is the secret here; each one plays a specific role in building the layers of flavor and texture that make this gratin shine. The butternut squash brings natural sweetness and a creamy soft bite when baked, while butter, garlic, and shallot add depth and warmth. Flour and vegetable stock come together to create the silky sauce base, enriched by heavy cream and highlighted by fresh sage. The finishing touch is parmesan cheese, which delivers that irresistible crispy topping we all adore.

• Butternut squash (2 lb/900g, peeled and thinly sliced): The star of the dish with sweet, earthy notes and a beautiful tender texture when baked.
• Butter (3 tablespoons): Adds richness and helps mellow the garlic and shallot flavors.
• Shallot (1 large, minced): Offers a delicate sweetness and aromatic base for the sauce.
• Garlic cloves (4, roughly chopped): Imparts a fragrant punch that complements the sage perfectly.
• All-purpose flour (1 tablespoon): Used to thicken the sauce into a luscious, creamy consistency.
• Vegetable stock (1 cup, low sodium): Keeps the sauce light but flavorful, balancing the cream.
• Heavy whipping cream (1 cup): Provides the rich, silky texture that coats the squash beautifully.
• Sage leaves (15 leaves): Infuses the dish with an earthy, herbaceous aroma that elevates the entire gratin.
• Pepper (½ teaspoon): Adds a subtle kick that enhances without overpowering.
• Onion powder (½ teaspoon, optional): Adds an extra layer of mild onion flavor for depth.
• Parmesan cheese (3 oz/100g, grated): Creates the deliciously golden, crispy crust on top.
• Chopped chives (1 teaspoon, for garnish, optional): Brings a fresh, mild onion note and a burst of color.

How to Make Sage Butternut Squash Gratin

Step 1: Prepare the Butternut Squash

Start by peeling the butternut squash carefully, then slice it thinly into 1/8-inch half-rounds. This thin slicing allows the squash to cook evenly and absorb the creamy sauce perfectly. If you reach the seed cavity, scoop out the seeds and set them aside for roasting later, or save the remaining squash base for another recipe.

Step 2: Make the Flavorful Base

In a small saucepan, melt the butter over medium heat. Add the minced shallot and chopped garlic, cooking until fragrant and softened — usually just 1 to 2 minutes. This fragrant base sets the tone for the whole gratin by infusing it with warmth and complexity.

Step 3: Create the Roux

Sprinkle in the flour and whisk constantly with a wooden spoon until the mixture thickens and bubbles slightly. This roux will help thicken the sauce, so nothing is too runny or watery later on.

Step 4: Whisk in the Stock and Cream

Gradually add the vegetable stock while whisking continuously to keep the sauce smooth. Once incorporated, add the heavy cream along with the pepper, optional onion powder, and whole sage leaves. Stir gently and cook on low heat until the sauce is silky but not boiling—this brings out the sage’s fragrant oils without bitterness.

Step 5: Assemble the Gratin

Butter a 9 x 13-inch baking dish and pour a third of the cream sauce on the bottom. Sprinkle a little parmesan over that, then evenly layer the butternut slices in rows, overlapping just slightly to create texture. Pour over the remaining cream mixture, ensuring squash slices are well coated. Cover with parchment paper first and then foil to protect the top during baking.

Step 6: Bake the Gratin

Bake the dish covered for 20 minutes in a preheated oven, allowing the squash to soften in the creamy sauce. Then remove the cover, sprinkle the top generously with the remaining parmesan, and bake uncovered at 400ºF (200ºC) for another 10 minutes until the top is golden and irresistibly crispy.

Step 7: Final Touches and Serving

Once out of the oven, sprinkle the gratin with freshly chopped chives for a pop of color and mild bite, then serve immediately. It’s best enjoyed fresh, while the textures of creamy squash and crispy cheese are at their peak.

How to Serve Sage Butternut Squash Gratin

Garnishes

A sprinkle of chopped chives adds a fresh, delicate onion flavor and vibrant green color, which beautifully contrasts with the golden gratin surface. You can also try a few extra crisp sage leaves fried in butter to sprinkle on top for extra herbaceous crunch.

Side Dishes

This gratin pairs wonderfully with roasted or grilled meats such as turkey, chicken, or pork. It’s also incredible alongside simple green salads or steamed green beans to add brightness and balance to the rich creaminess of the dish.

Creative Ways to Present

For a stunning presentation at gatherings, prepare individual gratin servings in small ramekins. Layer and bake as usual, then top with parmesan and broil for a minute to create a mini golden crust that wows your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Sage Butternut Squash Gratin in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it a perfect leftover dish.

Freezing

You can freeze the gratin before baking or after it has baked and cooled. Wrap tightly with foil or plastic wrap and place in a freezer-safe container. It will keep well for up to 2 months.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm the gratin in a 350ºF (175ºC) oven for about 15-20 minutes, uncovered, until heated through and the cheese topping is crisp again. Avoid microwaving to maintain the best texture.

FAQs

Can I use fresh sage instead of dried for this recipe?

Absolutely! Fresh sage leaves are preferred here because they infuse the cream sauce with vibrant, earthy flavors that dried sage can’t quite match.

Is there a substitute for heavy cream in this gratin?

You can substitute half-and-half or a mixture of milk and cream for a lighter version, but the texture might be less rich and creamy.

How thin should the butternut squash slices be?

Slice the squash as thin as about 1/8 inch to ensure even cooking and a tender, melt-in-your-mouth texture.

Can I make this dish vegan or dairy-free?

It’s possible by replacing butter with a plant-based alternative, using coconut cream or cashew cream instead of heavy cream, and nutritional yeast instead of parmesan. Just keep the flavor balances in mind!

What is the best way to peel butternut squash?

A sharp vegetable peeler works best to remove the tough skin; be careful as it can be a bit hard. Alternatively, roasting the squash whole first can soften the skin for easier peeling.

Final Thoughts

I can’t recommend this Sage Butternut Squash Gratin enough when you want a show-stopping side that’s cozy, rich, and bursting with autumnal flavor. It’s one of those dishes that brings people together around the table, inviting smiles and seconds. Give it a try and watch it become a beloved staple in your kitchen!

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