Sage Butternut Squash Gratin Recipe

Introduction

Our easy Sage Butternut Squash Gratin is a simple and elegant side dish perfect for celebrating fall flavors. The creamy sauce infused with sage and garlic complements tender butternut squash slices baked under a crispy parmesan topping. It’s a comforting and impressive addition to any meal.

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: Peel and thinly slice the butternut squash into 1/8 inch half rounds. Scoop out and discard the seeds, or save the bottom part of the squash for another use.
2. Step 2: In a small saucepan, melt the butter. Add the minced shallot and chopped garlic, cooking for 1 to 2 minutes until fragrant.
3. Step 3: Stir in the flour with a wooden spoon to form a roux. Continue cooking until the mixture increases in volume and becomes smooth.
4. Step 4: Gradually whisk in the vegetable stock, stirring continuously to avoid lumps.
5. Step 5: Add the heavy cream, pepper, onion powder if using, and sage leaves. Stir gently until the sauce is smooth and heated through without boiling.
6. Step 6: Grease a 9 x 13-inch baking dish with a small knob of butter. Pour 1/3 of the cream sauce into the bottom, sprinkle lightly with parmesan, then layer the butternut squash slices in 2 or 3 slightly overlapping rows.
7. Step 7: Drizzle the remaining 2/3 of the cream sauce evenly over the squash. Cover the dish with parchment paper first, then aluminum foil to prevent the foil from touching the gratin surface.
8. Step 8: Bake covered at 375ºF (190ºC) for 20 minutes.
9. Step 9: Remove the foil and parchment paper. Sprinkle the remaining parmesan on top. Bake uncovered at 400ºF (200ºC) for 10 minutes until the top is golden and crispy.
10. Step 10: Take the gratin out of the oven, garnish with chopped chives if desired, and serve immediately. Enjoy your rich and flavorful side dish!

Tips & Variations

• Try adding fresh thyme or rosemary along with sage for a different herb aroma.
• Crispy bacon bits can be mixed in or sprinkled on top to make it more substantial and savory.
• For a Thanksgiving twist, add toasted bread chunks before baking to mimic a stuffing texture.

Storage

Store leftovers in the baking dish covered tightly with aluminum foil in the refrigerator for up to two days. Reheat covered in the oven at 350ºF (180ºC) until warmed through to preserve creaminess and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gratin ahead of time?

Yes, you can prepare the squash and cream sauce in advance. Assemble the gratin before baking, cover, and refrigerate. Bake as directed when ready to serve.

Is this dish gluten-free?

Not as written, since it contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free alternative like rice flour or cornstarch.

Sage Butternut Squash Gratin Recipe

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★★★★★

4.7 from 85 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free, Vegetarian

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Description

This Sage Butternut Squash Gratin is a comforting and elegant fall side dish featuring thinly sliced butternut squash baked in a creamy sage-infused sauce with a crispy parmesan topping. It’s a perfect vegetarian and gluten-free option that blends nutty, aromatic, and savory flavors, ideal for holiday meals or cozy family dinners.

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Ingredients

Scale 1x2x3x

Butternut Squash and Topping

• 2 lb (900g) butternut squash, peeled and sliced to 1/8 inch half-rounds
• 3 oz (100g) grated parmesan cheese
• 1 teaspoon chopped chives, for garnish (optional)

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

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Instructions

1. Prep the butternut squash: Peel and thinly slice the butternut squash into 1/8 inch half rounds. When you reach the seeds, scoop them out and continue slicing the flesh, or set aside the bottom portion for another use.
2. Cook shallot and garlic: In a small saucepan, melt the butter over medium heat. Add minced shallot and chopped garlic, cooking for 1 to 2 minutes until fragrant but not browned.
3. Make a roux: Sprinkle the flour over the butter, shallot, and garlic mixture. Whisk continuously with a wooden spoon to combine, allowing the mixture to thicken and increase slightly in volume without browning.
4. Add vegetable stock: Gradually whisk in the low-sodium vegetable stock, stirring continuously to avoid lumps and achieve a smooth sauce base.
5. Incorporate cream and seasonings: Add the heavy whipping cream, pepper, onion powder (if using), and whole sage leaves. Stir gently and maintain low heat to avoid boiling, cooking until the sauce is smooth and slightly thickened.
6. Prepare the baking dish: Grease a 9 x 13-inch baking dish with a small amount of butter. Pour one-third of the cream sauce into the bottom of the dish. Sprinkle a bit of grated parmesan on the sauce layer.
7. Layer the butternut squash: Arrange the butternut squash slices in 2 or 3 overlapping rows over the sauce. Drizzle the remaining two-thirds of the cream sauce evenly over the top.
8. Cover and bake: Cover the gratin with parchment paper as a barrier and foil on top (to prevent foil from directly touching the cream). Bake at 400ºF (200ºC) for 20 minutes while covered.
9. Add parmesan topping and bake uncovered: Remove the foil and parchment, sprinkle the remaining parmesan cheese on top, and bake uncovered for an additional 10 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. Enjoy your flavorful and creamy sage butternut squash gratin!

Notes

• You can prepare the gratin in advance and refrigerate before baking; reheat the cream sauce and bake when ready.
• For a non-vegetarian twist, add crispy bacon bits for extra flavor and texture.
• Try substituting or adding herbs like thyme or rosemary for varied aromatic notes.
• Leftovers can be stored covered in the refrigerator for up to two days and reheated in the oven at 350ºF (180ºC) until warmed through.
• This dish is naturally gluten-free if using gluten-free flour as a substitute.
• To make it lower fat, consider using half-and-half instead of heavy cream, but it may affect creaminess.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: butternut squash, gratin, sage, fall recipes, vegetarian side dish, gluten free, holiday side dishes, creamy bake