Butternut Squash Sage Gratin

$- 2 medium butternut squash, peeled, seeded, and thinly sliced - 1 cup heavy cream - 1 cup grated Gruyère cheese - 1/2 cup grated Parmesan cheese - 4 fresh sage leaves, finely chopped - 2 cloves garlic, minced - 1 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - 1/2 cup breadcrumbs (preferably panko) - Fresh sage leaves for garnish I love how butternut squash brings a sweet and nutty flavor to this dish. The heavy cream adds a rich, velvety texture. Gruyère cheese melts beautifully, creating a creamy layer. Parmesan cheese gives a nice, sharp bite that balances the sweetness of the squash. Fresh sage leaves enhance the dish with a warm, earthy flavor. Minced garlic adds depth with its savory notes. A touch of nutmeg brings a hint of warmth and spice. Don't forget salt and pepper to tie all the flavors together. For the topping, I drizzle olive oil over panko breadcrumbs. This mix creates a crunchy, golden layer on top. I always add some fresh sage leaves for garnish. They not only look great but also boost the flavor! This dish is perfect for holidays or cozy dinners. The blend of flavors makes it a standout on any table. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step warms the oven for even cooking. While the oven heats, grab your baking dish and grease it with olive oil. This helps prevent sticking and gives a nice flavor. Now for the fun part! Start with your first layer of butternut squash. Spread half of the thin slices evenly in the dish. Then, pour half of the cream mixture over the squash. This adds richness and flavor. Next, sprinkle half of the Gruyère cheese on top. It melts beautifully and creates a lovely texture. After that, add another layer of the remaining butternut squash slices. Pour the rest of the cream mixture over this layer. Don't forget to top it with the remaining Gruyère cheese and sprinkle the Parmesan cheese evenly. This combination gives a rich, cheesy flavor. Cover the baking dish with aluminum foil. This keeps moisture in while it cooks. Bake for 30 minutes. After that, remove the foil to let the top brown. Bake for another 15-20 minutes until the top is golden and bubbly. This step gives you that delicious crunch. Once done, take it out and let it cool for about 10 minutes. This helps the layers set. Garnish with fresh sage leaves for a nice finish. Enjoy your Butternut Squash Sage Gratin! Choosing the right butternut squash is key. Look for squash that feels heavy for its size. The skin should be smooth and free of blemishes. A good squash will have a sweet taste when cooked. Layering is very important for a great gratin. Start with a layer of squash, then add the cream mix and cheese. This builds flavor and texture. Repeat this process for even cooking and taste. Adding spices can boost the flavor of your gratin. Nutmeg gives a warm taste, while garlic adds depth. Don't be afraid to experiment! You can also try adding a pinch of cayenne for some heat. If you want a cheese alternative, consider using cheddar or mozzarella. Each will give a unique taste. Mixing different cheeses can also create a more complex flavor profile. This dish pairs well with roasted meats or a crisp salad. It complements turkey and ham nicely during the holidays. For a vegetarian option, serve it with grilled vegetables. For presentation, serve the gratin in the baking dish. Garnish it with fresh sage leaves for a pop of color. A sprinkle of grated cheese on top makes it look even more inviting. Pro Tips Choose the Right Squash: Select butternut squash that feels heavy for its size and has a smooth, unblemished skin for the best flavor and texture. Layering is Key: Ensure even cooking and flavor distribution by layering the squash and cream mixture carefully, allowing the flavors to meld beautifully. Breadcrumb Crunch: Using panko breadcrumbs will give you a lighter, crunchier topping compared to regular breadcrumbs, adding more texture to your gratin. Let it Rest: Allow the gratin to cool for about 10 minutes before serving; this helps it set and makes it easier to slice and serve. {{image_2}} You can change this dish based on the season. Try adding other veggies like sweet potatoes or carrots. These veggies add different colors and tastes. You can mix and match based on what you find fresh at the market. For cheese, Gruyère adds a nice nutty flavor. If you want something sharper, try aged cheddar. You can also experiment with a mix of cheeses for a unique taste. If you need a gluten-free option, swap out the panko breadcrumbs for gluten-free crumbs. This keeps the dish safe for those with gluten sensitivities. For a dairy-free choice, look for plant-based cream and cheese. These alternatives can work well and still taste great. Want to boost the flavor? Try adding cooked bacon or pancetta. This adds a savory depth to the gratin. You can also play with herbs. Besides sage, try thyme or rosemary for a new twist. These herbs can change the dish's overall aroma and taste. To keep your Butternut Squash Sage Gratin fresh, place it in an airtight container. You can store it in the fridge for up to four days. Make sure it cools to room temperature before sealing it up. This helps to avoid moisture build-up, which can make the dish soggy. The best way to reheat this gratin is in the oven. Preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish and cover it with foil. Heat for about 20 minutes, or until warmed through. This keeps the top nice and crispy. You can also use a microwave, but it may not keep the texture as good. If you want to freeze the gratin, let it cool completely first. Then, wrap it tightly in plastic wrap and foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it in the oven as mentioned above for the best results. Butternut Squash Sage Gratin lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. This helps keep the flavors fresh. Yes, you can prepare this dish in advance. Layer the ingredients and cover it with foil. Then, store it in the fridge for up to two days. Bake it just before serving. This saves time and stress during the holidays. If you don’t have Gruyère cheese, you can use Swiss cheese or cheddar. Both can give a nice flavor. Mozzarella is another option for a milder taste. Just keep in mind that the texture may change a bit. Yes, this gratin is perfect for vegetarians. It uses fresh squash and cheese as the main ingredients. The heavy cream adds richness without any meat. It’s a hearty dish that everyone can enjoy. Absolutely! You can add cooked bacon or sausage for extra flavor. Just layer it in with the squash. Ground turkey or shredded chicken also works well. This adds protein and a savory twist to the dish. This blog post covered how to make a delicious Butternut Squash Sage Gratin. We explored key ingredients like butternut squash and rich cheeses. I shared tips for perfecting the dish and suggested tasty variations. Remember, this gratin can fit many diets and preferences. Whether you serve it with sides or enjoy it on its own, it's a crowd-pleaser. You can make this recipe your own. Experiment with flavors and enjoy cooking!$

Butternut Squash Sage Gratin

A creamy and cheesy gratin made with layers of butternut squash and sage, topped with a crunchy breadcrumb layer.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 medium butternut squash, peeled, seeded, and thinly sliced
1 cup heavy cream
1 cup grated Gruyère cheese
1 2 grated Parmesan cheese
4 leaves fresh sage, finely chopped
2 cloves garlic, minced
1 teaspoon nutmeg
to taste salt and pepper
2 tablespoons olive oil
1 2 cup breadcrumbs (preferably panko)
for garnish fresh sage leaves

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
In a small bowl, mix together the heavy cream, minced garlic, chopped sage, nutmeg, salt, and pepper. Set aside.
Layer half of the sliced butternut squash evenly in the greased baking dish.
Pour half of the cream mixture over the squash, then sprinkle half of the Gruyère cheese on top.
Add another layer of the remaining butternut squash slices, followed by the rest of the cream mixture. Top with the remaining Gruyère cheese and sprinkle the Parmesan cheese evenly over it.
In a small bowl, mix the breadcrumbs with a tablespoon of olive oil and a pinch of salt. Sprinkle the breadcrumb mixture generously over the cheese layer for a crunchy topping.
Cover the baking dish with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for about 10 minutes before serving. Garnish with fresh sage leaves for added flavor and presentation.

Notes

Let the gratin cool for 10 minutes before serving for better slicing.

Keyword butternut squash, cheese, gratin, sage, vegetarian