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Easy Sage Butternut Squash Gratin

Creamy Easy Sage Butternut Squash Gratin for Cozy Nights

This Easy Sage Butternut Squash Gratin is a creamy and comforting fall side dish perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 1 medium Butternut Squash Choose a heavy squash with firm skin.
  • 4 tablespoons Butter Used for browning and flavor.
  • 1 medium Shallot Minced finely for even distribution.
  • 2 cloves Garlic Use fresh cloves for best flavor.
  • 2 tablespoons All-Purpose Flour Essential for thickening the cream sauce.
  • 1 cup Low-Sodium Vegetable Broth Keeps the sauce light and flavorful.
  • 1 cup Heavy Cream Provides indulgent richness.
  • 6 leaves Sage Leaves Fresh sage enhances the flavor.
  • to taste Black Pepper Adjust for seasoning.
  • optional Onion Powder Enhances savory notes, can be omitted.
  • 1 cup Parmesan Cheese Grated, for the top layer.
  • optional Chives For garnish.

Equipment

  • 9 x 13 inch baking dish
  • Small saucepan
  • Whisk
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with butter.
  2. Peel the butternut squash and slice it into 1/8-inch thick half-rounds.
  3. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add minced shallot and chopped garlic, sauté for 1-2 minutes until fragrant.
  4. Whisk in 2 tablespoons of all-purpose flour, cooking for 1 minute. Gradually add 1 cup of vegetable broth and 1 cup of heavy cream, whisking until thickened. Stir in sage, pepper, and onion powder if using.
  5. Pour 1/3 of the cream sauce into the baking dish, sprinkle with Parmesan cheese.
  6. Arrange the squash slices overlapping atop the sauce, then drizzle with the remaining cream sauce.
  7. Cover with parchment and foil, bake for 20 minutes.
  8. Uncover, sprinkle remaining Parmesan, and bake for an additional 10 minutes until golden.
  9. Let cool for 10 minutes before garnishing with chives and serving.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure the butternut squash slices are uniform for even cooking. Let cool after baking for better serving.

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