Sage Butternut Squash Gratin

This sage butternut squash gratin transforms humble squash into a luxurious side dish that will elevate any dinner table. The creamy sauce infused with fresh sage perfectly complements the natural sweetness of butternut squash, creating a balance of flavors that makes this dish irresistible.

I first made this gratin for Thanksgiving when I needed a sophisticated alternative to the usual sweet potato casserole. It was such a hit that it has become our new holiday tradition, with everyone fighting over the crispy edges.

Ingredients

• Butternut squash: 2 pounds, choose one with a long neck for easier uniform slices
• Butter: 3 tablespoons, creates the foundation for the roux that thickens our sauce
• Shallot: 1 large, provides a more delicate flavor than regular onions
• Garlic cloves: 4, roughly chopped to release maximum flavor
• All purpose flour: 1 tablespoon, essential for thickening the cream sauce
• Vegetable stock: 1 cup, adds depth without overpowering the squash
• Heavy whipping cream: 1 cup, creates that luxurious mouthfeel we crave
• Fresh sage leaves: 15, the star flavor that pairs perfectly with butternut
• Black pepper: 1/2 teaspoon, freshly ground provides the best flavor
• Onion powder: 1/2 teaspoon, enhances the savory notes, optional but recommended
• Parmesan cheese: 3 ounces, forms that irresistible golden crust
• Fresh chives: 1 teaspoon, adds a pop of color and mild onion flavor

Step-by-Step Instructions

Prepare the squash:

Peel the butternut squash completely and remove the seeds. Slice into thin half-moons about 1/8 inch thick for even cooking. The thinner your slices, the faster and more evenly they will cook. Using a mandoline makes this job much easier but watch your fingers.

Create the aromatic base:

Melt butter in a saucepan over medium heat. Add minced shallot and chopped garlic, cooking until translucent and fragrant but not browned. This should take about 2 minutes. The gentle cooking releases their sweet flavors without any harshness.

Make the roux:

Sprinkle the flour over the butter and aromatics, whisking constantly. Cook for about 1 minute until the mixture looks like wet sand and smells slightly nutty. This step cooks out the raw flour taste and creates the thickening base for our sauce.

Develop the sauce:

Gradually pour in the vegetable stock while continuously whisking to prevent lumps. Once smooth, add the heavy cream, pepper, onion powder, and whole sage leaves. Simmer gently for about 5 minutes until the sauce coats the back of a spoon and the sage has infused its flavor throughout.

Assemble the gratin:

Butter a 9x13 baking dish generously. Pour a thin layer of cream sauce on the bottom. Arrange the butternut squash slices in overlapping rows, creating a beautiful pattern. Pour the remaining sage-infused cream sauce over the top, making sure it seeps between the slices.

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The aroma of sage and butter bubbling together is one of my favorite kitchen scents. My grandmother always used sage in her Thanksgiving stuffing, and this gratin brings back those wonderful holiday memories while creating new traditions for my own family.

Make Ahead Magic

This gratin is perfect for entertaining because you can assemble it completely the day before. Simply cover and refrigerate, then bring to room temperature for 30 minutes before baking as directed. This makes holiday meal preparation so much more manageable and stress-free.

Wonderful Variations

Feel free to experiment with different types of winter squash like delicata or acorn squash. Each variety brings its own unique flavor and texture. You can also substitute the sage with thyme or rosemary for a different herbal profile. For a more substantial dish, try adding layers of caramelized onions between the squash slices.

Perfect Pairings

This butternut squash gratin works beautifully alongside roasted chicken, grilled steak, or as part of a vegetarian spread. For holiday meals, it complements roast turkey or ham perfectly. The creamy texture and savory flavor profile make it an excellent counterpoint to tangy cranberry sauce or bright green vegetables.

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Enjoy the perfect balance of creamy, crispy textures in this unforgettable butternut squash gratin.

Frequently Asked Questions

→ Can I make this butternut squash gratin ahead of time?

Yes! You can assemble the gratin up to 24 hours in advance. Complete all steps until baking, cover with parchment paper and foil, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to the covered baking time since you're starting from cold.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half or a mixture of whole milk and Greek yogurt. For dairy-free options, full-fat coconut milk works well, though it will add a slight coconut flavor to the dish.

→ How do I know when the butternut squash is cooked properly?

The butternut squash should be fork-tender when done - meaning a fork can easily pierce through the slices without resistance. The cheese on top should be golden brown and bubbling.

→ Can I use dried sage instead of fresh?

While fresh sage leaves provide the best flavor, you can substitute dried sage if necessary. Use about 1 tablespoon of rubbed dried sage or 1 teaspoon of ground sage in place of the 15 fresh leaves.

→ What can I serve with butternut squash gratin?

This gratin pairs beautifully with roasted chicken, turkey, or pork tenderloin. It's also substantial enough to serve as a vegetarian main dish alongside a simple green salad and crusty bread.

→ Can I use other types of squash for this dish?

Absolutely! Sweet potato, pumpkin, or acorn squash work well as alternatives. Just adjust the cooking time as needed - denser vegetables may require additional baking time.