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Sage Butternut Squash Gratin Recipe

Sage Butternut Squash Gratin Recipe
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★★★★★

5.2 from 7 reviews

This Sage Butternut Squash Gratin is a creamy, flavorful fall side dish featuring tender slices of butternut squash baked in a sage-infused cream sauce, topped with golden Parmesan cheese. Perfect for holiday dinners or cozy family meals, it balances savory herbs with a rich, cheesy crust for a delightful autumn treat.

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 (optional, for garnish)

Instructions

  1. Prep the butternut squash: Peel the butternut squash and slice it thinly into 1/8 inch half-rounds. If you reach the seeds, scoop them out and continue slicing the flesh or save the bottom of the squash for another recipe.
  2. Sauté shallot and garlic: In a small saucepan, melt the butter and cook the minced shallot and chopped garlic until fragrant, about 1 to 2 minutes.
  3. Make the roux: Add the flour to the butter mixture and whisk constantly with a wooden spoon until the mixture thickens and increases in volume, forming a roux.
  4. Add vegetable stock: Slowly whisk in the low-sodium vegetable stock in small increments, continuing to whisk to ensure a smooth sauce without lumps.
  5. Incorporate cream and seasonings: Add the heavy cream, pepper, onion powder (if using), and sage leaves. Stir gently on low heat without boiling until the cream sauce is smooth and infused with sage flavor.
  6. Layer the gratin: Grease a 9 x 13-inch baking dish with butter. Pour one-third of the cream sauce onto the bottom, sprinkle a little Parmesan over it, and arrange the butternut squash slices in overlapping rows.
  7. Finish layering: Drizzle the remaining two-thirds of the cream sauce evenly over the arranged squash slices. Cover with parchment paper if needed before placing foil on top to avoid the foil touching the gratin.
  8. Bake covered: Bake the covered dish in a preheated oven for 20 minutes to allow the squash to soften and the flavors to meld.
  9. Add final topping and bake uncovered: Remove the foil and parchment, sprinkle the remaining Parmesan cheese evenly over the top, and bake uncovered at 400ºF (200ºC) for an additional 10 minutes until the top is golden and crispy.
  10. Garnish and serve: Remove the gratin from the oven, sprinkle with chopped fresh chives if desired, and serve immediately, enjoying this comforting family-style side dish.

Notes

  • Choosing a firm, fresh butternut squash will yield the best texture for gratin slices.
  • If you prefer, substitute vegetable stock with chicken stock for a non-vegetarian option.
  • Onion powder is optional but adds a subtle depth to the sauce.
  • Allow the dish to rest 5 minutes after baking for easier serving.
  • This gratin is naturally gluten-free if using gluten-free flour or a starch alternative.
  • For a vegan version, substitute butter with plant-based margarine, heavy cream with coconut cream, and Parmesan with a vegan cheese alternative.

Nutrition

Keywords: butternut squash, gratin, fall side dish, sage, creamy, vegetarian, holiday side, autumn recipe

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