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Sage Butternut Squash Gratin Recipe

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4.1 from 38 reviews

This Sage Butternut Squash Gratin is a rich and comforting dish featuring thinly sliced butternut squash baked in a creamy sage-infused sauce and topped with crispy parmesan cheese. Perfect as a hearty side or a vegetarian main, this gratin combines the natural sweetness of squash with aromatic sage and a velvety sauce for a flavorful fall or winter meal.

Ingredients

Butternut Squash

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

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)

Toppings

  • 3 oz (100g) grated Parmesan cheese
  • 1 teaspoon chopped chives, for garnish (optional)

Instructions

  1. Preheat oven and prep squash: Preheat your oven to 400ºF (200ºC). Peel the butternut squash and slice it into thin 1/8 inch half-rounds. Remove and discard the seeds, or save the base of the squash for another recipe.
  2. Sauté shallot and garlic: 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 the flour into the melted butter and shallot mixture. Whisk continuously with a wooden spoon to combine, allowing the mixture to lightly thicken and increase in volume.
  4. Add vegetable stock: Gradually whisk in the low-sodium vegetable stock, stirring constantly to avoid lumps and create a smooth sauce base.
  5. Incorporate cream and seasonings: Pour in the heavy whipping cream, then add pepper, optional onion powder, and the sage leaves. Stir the mixture gently without boiling until the sauce is smooth and slightly thickened.
  6. Assemble the gratin: Grease a 9 x 13-inch baking dish with butter. Pour a third of the cream sauce onto the bottom of the dish, sprinkle lightly with parmesan, then arrange the butternut squash slices in overlapping rows.
  7. Add remaining sauce and cover: Drizzle the remaining two-thirds of the cream sauce over the squash layers. Cover the dish with parchment paper first to prevent sticking, then seal with foil ensuring the foil does not touch the surface of the gratin.
  8. Bake: Bake the covered gratin in the preheated oven for 20 minutes at 400ºF (200ºC).
  9. Add final cheese topping: Remove the dish from the oven and take off the cover. Sprinkle the remaining parmesan cheese evenly on top of the gratin.
  10. Bake uncovered until golden: Return the dish to the oven and bake uncovered for an additional 10 minutes until the top is golden brown and crispy.
  11. Garnish and serve: Remove the gratin from the oven, sprinkle with fresh chopped chives if using, and serve immediately for a warm, comforting meal.

Notes

  • For a dairy-free version, substitute butter with olive oil, use coconut cream, and opt for a vegan cheese alternative.
  • Slicing the butternut squash thinly ensures even cooking and a tender texture in the gratin.
  • If you don’t have vegetable stock, water with a pinch of salt can be used, though stock provides more flavor.
  • Allow the gratin to rest for 5 minutes before serving so it sets and is easier to portion.

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