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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add vegetable stock: Gradually whisk in the low-sodium vegetable stock, stirring continuously to avoid lumps and achieve a smooth sauce base.
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.
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.
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.
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.
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.
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