Print

Sage Butternut Squash Gratin Recipe

Sage Butternut Squash Gratin Recipe
Print Recipe

★★★★★

5.1 from 6 reviews

A creamy and comforting Sage Butternut Squash Gratin that layers tender, thinly sliced butternut squash with a savory sage-infused cream sauce and a crispy parmesan cheese topping. Perfect as a hearty fall or holiday side dish that combines the sweetness of squash with fragrant herbs and a rich, cheesy crust.

Ingredients

Scale

Squash

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

Cream 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)

Topping & Garnish

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

Instructions

  1. Prep the Butternut Squash: Peel and thinly slice the butternut squash into 1/8 inch half rounds. When reaching the seeds, scoop them out and continue slicing the flesh. You can save the bottom of the squash for another use.
  2. Cook Aromatics: In a small saucepan, melt the butter over medium heat. Add the minced shallot and chopped garlic, cooking for 1 to 2 minutes until fragrant but not browned.
  3. Make the Roux: Sprinkle in the all-purpose flour and whisk continuously with a wooden spoon to form a roux. The butter and flour will combine and thicken, increasing slightly in volume.
  4. Add Vegetable Stock: Gradually whisk in the low-sodium vegetable stock, stirring continuously to prevent lumps and create a smooth base.
  5. Finish Cream Sauce: Stir in the heavy whipping cream, pepper, optional onion powder, and whole sage leaves. Keep stirring gently without bringing the sauce to a boil, allowing it to thicken and incorporate flavors smoothly.
  6. Layer the Gratin: Grease a 9 x 13-inch baking dish with a small knob of butter. Pour a third of the cream sauce on the bottom and sprinkle with some parmesan cheese. Arrange butternut squash slices over the sauce in 2 or 3 slightly overlapping rows.
  7. Add Remaining Sauce: Drizzle the remaining two thirds of the cream sauce evenly over the arranged butternut squash. Cover the dish with parchment paper as a barrier, then foil to avoid direct contact with the gratin.
  8. Bake Covered: Bake the gratin at 400ºF (200ºC) for 20 minutes with the cover on to gently cook the squash and meld flavors.
  9. Add Topping and Bake Uncovered: Remove the foil and parchment, sprinkle additional parmesan on top, and bake uncovered for 10 more minutes until the top is golden brown and crispy.
  10. Garnish and Serve: Remove from the oven, sprinkle with chopped fresh chives if desired, and serve immediately family style for a comforting fall side dish.

Notes

  • For extra flavor, use fresh sage leaves rather than dried.
  • The onion powder is optional but adds subtle depth to the cream sauce.
  • Be careful not to overcook the shallots and garlic to avoid bitterness.
  • Use low-sodium vegetable stock to control the saltiness of the dish.
  • Covering the dish with parchment before foil prevents sticking and maintains a moist environment.
  • If you prefer a thinner sauce, reduce the amount of heavy cream slightly.
  • The gratin is best served immediately, but leftovers can be refrigerated and gently reheated.

Nutrition

Keywords: butternut squash, gratin, fall side dish, vegetarian, Thanksgiving side, creamy squash, sage, parmesan, baked squash

Find it online: https://kitchenwithkai.com/sage-butternut-squash-gratin-recipe/