Sage Butternut Squash Gratin Recipe – How to Make Butternut Gratin — Eatwell101

Our butternut squash gratin is an excellent fall side dish for any holiday table! The cream is infused with sautéed shallot, garlic, and sage, poured over tender butternut squash slices, then baked in the oven until bubbly and crisp. This delicious butternut casserole works beautifully as a simple yet elegant side dish on your Thanksgiving or Christmas table, and everyone will ask you for the recipe. Enjoy!

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Ingredients list for the butternut squash gratin recipe

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Baked butternut squash gratin recipe

With its rich and nutty flavor, butternut squash is one of the highlights of the Fall season! You’ll love the crispiness of the parmesan topping while baked butternut slices are melt-in-you-mouth tender. Sage, shallot, and garlic enhance the delicious aromas and round up the flavors of this fantastic side dish. Our photographer just cleared the baking dish before we were finished taking pictures!

Why you’ll love this butternut gratin

• Butternut squash is a classic fall vegetable that lends naturally to baking, roasting, sauteing, and more. Plus, it’s very budget-friendly!
• You can prep the gratin in advance, reheat the cream at the last minute, and bake it.
• The gratin is vegetarian and gluten-free. But nothing prevents you to add your own twist to it!

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

How to make butternut squash gratin:

1. Prep the butternut squash: Peel and thinly slice the butternut squash into half rounds. When you get to the seeds, scoop them out and continue slicing the flesh, or keep the bottom of the squash for another recipe.

2. In a small saucepan, melt butter and cook the shallot and garlic until fragrant, 1 or 2 minutes.

3. Add flour and whisk with a wooden spoon to make a roux. Butter and flour will combine and increase in volume.

4. Whisk in the vegetable stock and give a good stir.

5. Add in cream, pepper, onion powder, and sage leaves. Continue stirring the cream sauce without boiling until smooth.

6. Layer the butternut squash gratin: Grease a 9 x 13-inch baking dish with a small knob of butter. Drizzle with 1/3 of the cream mixture to the bottom of the pan, sprinkle with a bit of parmesan, then arrange the butternut squash slices in 2 or 3 rows, overlapping slightly.

7. Drizzle the butternut slices with the remaining 2/3  cream mixture. Cover the gratin, using parchment paper first as a barrier, under the foil if the foil touches the top of the gratin.

8. Bake the butternut squash gratin for 20 minutes covered.

9. Remove the baking dish from the oven, uncover it, and sprinkle parmesan cheese on top. Bake at 400ºF (200ºC) uncovered for 10 minutes until golden and crispy.

10. Remove the butternut squash gratin from the oven, sprinkle with fresh chives, and serve “family style” immediately. Enjoy!

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Tips for the baked butternut squash gratin recipe

• Play with different herbs and spices to create your version, such as thyme and rosemary.
• Crispy bacon bits make an excellent addition if you’re looking for a more substantial side dish – or turn the gratin into a complete meal.
• Add toasted bread chunks to the butternut casserole and serve it more like Thanksgiving stuffing.

How to keep the butternut squash gratin leftovers

Cover the baking dish with aluminum foil and keep the butternut squash leftovers in your refrigerator for two days. Reheat, covered, in the oven at 350ºF (180ºC) until heated through.

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