Description

This Sage Butternut Squash Gratin is a creamy, comforting dish perfect for cozy fall gatherings. Layers of tender butternut squash are baked in a rich sage-infused cream sauce, topped with Parmesan cheese for a golden, savory crust. The combination of aromatic herbs, buttery cream, and nutty cheese creates a deliciously upscale side dish that pairs beautifully with roasted meats and autumn vegetables.

Ingredients

For the Sauce

3 tablespoons Butter (For richness; can substitute with olive oil)
1 medium Shallot (Finely chopped, can substitute with onion)
2 cloves Garlic (Minced)
3 tablespoons All-purpose flour (Can use gluten-free flour)
2 cups Vegetable broth (low-sodium) (Can substitute with chicken broth)
1 cup Heavy cream (Can substitute with half-and-half or milk)
8 leaves Sage leaves (Can substitute with 1 teaspoon dried sage)
1 teaspoon Black pepper (Can substitute with white pepper)
1 teaspoon Onion powder (Optional; omit if unavailable)

Main Ingredients

1 medium Butternut squash (Peeled and sliced into 1/8-inch half-rounds)
1 cup Parmesan cheese (Finely grated; can use Grana Padano)

Garnish

2 tablespoons Chives (Optional; for garnish)

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Instructions

Prepare the butternut squash: Peel the butternut squash carefully and slice it into 1/8-inch thick half-rounds, ensuring even thickness for uniform baking.
Make the sage-infused roux: In a medium saucepan, melt the butter over medium heat. Add the finely chopped shallot and minced garlic; sauté until translucent and fragrant, about 2-3 minutes. Stir in the all-purpose flour and cook for 1-2 minutes to form a light roux, stirring constantly to avoid burning.
Add liquids and sage: Gradually whisk in the vegetable broth to prevent lumps, followed by the heavy cream. Add fresh sage leaves, black pepper, and onion powder. Bring the mixture to a simmer and cook until it thickens into a smooth, creamy sauce, about 5-7 minutes. Remove the sage leaves if desired.
Assemble the gratin: Preheat the oven to 375°F (190°C). In a buttered baking dish, arrange half of the sliced butternut squash in an even layer. Pour half of the sage cream sauce over the squash, then sprinkle with a third of the Parmesan cheese. Repeat layers with remaining squash, sauce, and finish with the remaining Parmesan cheese on top.
Bake the gratin: Place the baking dish in the oven and bake uncovered for 30 minutes until the top is golden brown, bubbly, and the squash is tender when pierced with a fork.
Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle freshly chopped chives over the top before serving for a fresh, mild onion flavor and color contrast.

Notes

For a lower-fat version, substitute heavy cream with half-and-half or whole milk; note that the gratin will be slightly less rich.
Using gluten-free flour in the roux makes this dish gluten-free friendly.
Fresh sage leaves impart the best flavor; if using dried sage, reduce the amount to avoid overpowering the dish.
Ensure butternut squash slices are uniform for even cooking.
The dish pairs wonderfully with roasted poultry or pork for a classic autumn meal.