Description

This Sage Butternut Squash Gratin is a creamy and flavorful side dish featuring thinly sliced butternut squash baked in a rich cream and vegetable stock sauce infused with garlic, shallots, and fresh sage. Topped with parmesan cheese, the gratin offers a crispy golden crust and a warm, comforting texture perfect for holiday meals or cozy family dinners.

Ingredients

Scale

Main 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

Prep the Butternut Squash: Peel the butternut squash and slice it thinly into 1/8 inch half-rounds. Remove and discard or save the seeds, and continue slicing the squash flesh for layering.
Sauté Aromatics: In a small saucepan, melt the butter over medium heat. Add the minced shallot and roughly chopped garlic, cooking until fragrant, about 1 to 2 minutes.
Make Roux: Add the all-purpose flour to the butter and aromatic mixture. Whisk continuously with a wooden spoon to combine, allowing the flour and butter to form a roux and increase in volume.
Add Stock and Cream: Gradually whisk in the low-sodium vegetable stock, stirring continuously to prevent lumps. Then stir in the heavy whipping cream, pepper, optional onion powder, and sage leaves. Simmer the cream sauce gently without boiling until it becomes smooth and slightly thickened.
Prepare Baking Dish and Layer: Grease a 9 x 13-inch baking dish with a small knob of butter. Pour one-third of the cream sauce into the bottom of the dish and sprinkle some parmesan cheese over it. Arrange the butternut squash slices in overlapping rows over the sauce.
Add Remaining Sauce: Drizzle the remaining two-thirds of the cream sauce evenly over the layered squash. Cover the dish with parchment paper as a barrier, then seal it with foil to prevent sticking.
Bake Covered: Place the covered gratin in a preheated oven and bake at 400°F (200°C) for 20 minutes to allow the squash to cook through and the flavors to meld.
Uncover and Top with Cheese: Remove the foil and parchment, then sprinkle the remaining parmesan cheese on top of the gratin.
Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 10 minutes or until the top is golden brown and crisp.
Garnish and Serve: Remove the gratin from the oven and sprinkle with chopped fresh chives if desired. Serve immediately, family style, and enjoy the creamy, herb-infused butternut squash gratin.

Notes

Ensure the butternut squash slices are uniformly thin for even cooking and a creamy texture.
Sautéing the shallots and garlic beforehand enhances the depth of flavor in the sauce.
Using low-sodium vegetable stock controls the salt level, allowing you to adjust seasoning as needed.
The parchment paper under the foil prevents the foil from sticking to the gratin’s surface during baking.
Fresh sage leaves can be substituted with dried sage (use about one-third the amount), but fresh offers a brighter flavor.
Garnishing with chives is optional but adds a nice pop of color and mild onion flavor.
This gratin pairs beautifully with roasted meats or as a vegetarian main dish with a side salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

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