Sage Butternut Squash Gratin (Print Version)

# Ingredients:

→ Main Ingredients

01 - 900g butternut squash
02 - 3 tablespoons butter, plus extra for greasing
03 - 1 large shallot, minced
04 - 4 garlic cloves, roughly chopped
05 - 1 tablespoon all-purpose flour
06 - 1 cup low-sodium vegetable stock
07 - 1 cup heavy whipping cream
08 - 15 sage leaves
09 - 1/2 teaspoon pepper
10 - 1/2 teaspoon onion powder (optional)
11 - 100g grated parmesan cheese
12 - 1 teaspoon chopped chives, for garnish

# Instructions:

01 - Peel and thinly slice the butternut squash into half rounds. When you reach the seeds, scoop them out and continue slicing the flesh, or reserve the bottom portion for another recipe.
02 - In a small saucepan, melt butter and sauté the minced shallot and garlic until fragrant, about 1-2 minutes.
03 - Add flour to the butter mixture and whisk with a wooden spoon to create a roux. The butter and flour will combine and increase in volume.
04 - Gradually whisk in the vegetable stock, stirring continuously to avoid lumps.
05 - Add cream, pepper, onion powder, and sage leaves. Continue stirring the cream sauce without boiling until smooth and slightly thickened.
06 - Grease a 9 x 13-inch baking dish with butter. Pour 1/3 of the cream mixture on the bottom of the dish, sprinkle with a bit of parmesan, then arrange the butternut squash slices in 2 or 3 rows, slightly overlapping each slice.
07 - Drizzle the arranged butternut slices with the remaining 2/3 of the cream mixture. Cover the gratin with parchment paper first as a barrier, then foil on top.
08 - Bake the covered butternut squash gratin at 200°C for 20 minutes.
09 - Remove the dish from the oven, uncover, and sprinkle with the remaining parmesan cheese. Return to the oven and bake uncovered at 200°C for 10 minutes until golden and crispy.
10 - Remove the gratin from the oven, garnish with fresh chopped chives, and serve immediately family-style while hot.

# Notes:

01 - The parchment paper barrier prevents the cheese from sticking to the foil during baking.
02 - For a lighter version, substitute half-and-half for the heavy cream.

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