Rich & Creamy Sage Butternut Squash Gratin Recipe

I first made this Sage Butternut Squash Gratin Recipe on a crisp autumn evening, and it instantly became one of my favorite side dishes. I remember the smell filling my kitchen as the cream, garlic, and sage blended together beautifully.

Every time I serve it, friends ask me how I made it so creamy and flavorful. The tender squash layers and crispy parmesan topping make every bite comforting and satisfying. This gratin has now become my go-to dish for holidays and cozy family dinners.

You can also enjoy similar hearty flavors in the Roasted Beet Sweet Potato Avocado Salad with Whipped Ricotta Lemon Tahini Drizzle Recipe for a fresh side alternative.

Ingredients

Here’s everything needed to create this creamy and comforting gratin, along with helpful tips for best results:

• 2 lb (900g) butternut squash, peeled and sliced into thin half rounds — fresh squash cooks evenly and gives the best natural sweetness.
• 3 tablespoons butter — good-quality butter improves the richness of the sauce.
• 1 large shallot, minced — provides mild sweetness without overpowering the dish.
• 4 garlic cloves, roughly chopped — fresh garlic adds depth and aroma; avoid substitutes if possible.
• 1 tablespoon all-purpose flour — thickens the sauce so it coats the squash perfectly.
• 1 cup low-sodium vegetable stock — adds savory balance without making the dish salty.
• 1 cup heavy whipping cream — full-fat cream gives the gratin its creamy texture.
• 15 fresh sage leaves — bring earthy, fragrant flavor that pairs perfectly with squash.
• 1/2 teaspoon black pepper — freshly ground enhances flavor.
• 1/2 teaspoon onion powder (optional) — boosts savory notes slightly.
• 3 oz (100g) grated parmesan cheese — grate fresh cheese for better melting and taste.
• 1 teaspoon chopped chives (optional) — adds freshness and color for garnish.

Note: Serves about 6 people based on ingredient quantities. You might also want to try a dessert afterward, such as the Valentine Sugar Cookie Bar Recipe for a sweet finish to your meal.

Variations

This gratin is flexible and can easily be adjusted based on dietary needs or taste preferences.

• Use coconut cream or cashew cream and vegan butter for a dairy-free version.
• Add cooked bacon or pancetta between layers for a smoky twist.
• Swap sage for thyme or rosemary for a different herbal flavor.
• Replace parmesan with gruyère or mozzarella for a gooier texture.

Cooking Time

Here’s how long the recipe takes from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

• Sharp knife — to slice squash evenly for uniform cooking.
• Cutting board — provides safe prep space.
• Saucepan — used to prepare the cream sauce.
• Whisk or wooden spoon — keeps the sauce smooth while cooking.
• 9×13-inch baking dish — ideal for layering the gratin.
• Aluminum foil or parchment paper — prevents the top from over-browning.

How to Make Sage Butternut Squash Gratin Recipe?

This dish comes together easily once the ingredients are prepped and layered correctly. The key is building flavor in the sauce and layering evenly so the squash cooks uniformly. Take your time arranging the layers for the best final texture and presentation.

Prepare the Squash

Peel the butternut squash and slice it into thin, even half rounds. Uniform slices ensure even cooking and make the gratin easier to serve. Keep slices thin so they soften nicely while baking.

Make the Cream Sauce

Melt butter in a saucepan and cook shallots and garlic until fragrant. Stir in flour, then add vegetable stock and cream while whisking. Add sage and seasoning, allowing the sauce to gently thicken.

Layer the Dish

Lightly butter your baking dish and spread some sauce on the bottom. Layer squash slices, sprinkle cheese, and repeat until ingredients are used. Finish with remaining sauce and cheese.

Bake Covered

Cover the dish with parchment and foil, then bake at 400°F (200°C) for about 20 minutes. This step softens the squash and blends flavors beautifully.

Crisp the Top

Remove the cover and bake another 10 minutes until the cheese turns golden and bubbly. The uncovered baking creates that irresistible crispy top.

Garnish and Serve

Let the gratin cool for a few minutes, then garnish with fresh chives or sage. Serve warm for the best creamy texture and flavor.

Additional Tips for Making this Recipe Better

Here are some tips I discovered after making this recipe several times:

• I always slice the squash as evenly as possible so everything cooks perfectly.
• I prefer fresh sage because it gives a brighter flavor than dried herbs.
• Letting the dish rest briefly before serving helps the layers hold together.
• Sometimes I add a pinch of nutmeg to enhance the sweetness of the squash.

How to Serve Sage Butternut Squash Gratin Recipe?

Serve this gratin straight from the baking dish while hot and bubbling. Garnish with chopped chives or crispy sage leaves for color and extra aroma. It pairs wonderfully with roasted chicken, turkey, pork, or even as a hearty vegetarian main alongside a green salad.

Nutritional Information

Approximate values per serving:

• Calories: Moderate, ideal as a comforting side dish
• Protein: Provided mainly by cheese and cream
• Carbohydrates: Naturally present from butternut squash
• Fat: Rich due to cream and cheese, making it satisfying

Values may vary depending on ingredients used.

Make Ahead and Storage

Storage

Allow leftovers to cool, then cover and refrigerate for up to 2 days. The flavors often deepen after resting overnight.

Freezing

The gratin can be frozen, though cream sauces may slightly change texture. Freeze in airtight containers and thaw in the refrigerator before reheating.

Reheating

Reheat covered in the oven at 350°F (180°C) until warmed through. This keeps the dish creamy while preserving the topping.

Why You’ll Love This Recipe?

There are many reasons this dish becomes a favorite once you try it:

• Easy preparation makes it perfect for both holidays and weeknight dinners.
• Rich, comforting flavors satisfy guests every time.
• Flexible recipe allows ingredient swaps and additions.
• Works beautifully as a vegetarian main or hearty side dish.
• Elegant enough for special occasions yet simple to prepare.

This Sage Butternut Squash Gratin is one of those recipes I find myself returning to every fall and winter. It’s cozy, impressive, and always brings everyone back for seconds.

Ben Carraoli

Sage Butternut Squash Gratin Recipe

I first made this Sage Butternut Squash Gratin on a crisp autumn evening, and it instantly became one of my favorite side dishes. I remember the smell filling my kitchen as the cream, garlic, and sage blended together beautifully. Every time I serve it, friends ask me how I made it so creamy and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 lb 900g butternut squash, peeled and sliced into thin half rounds — fresh squash cooks evenly and gives the best natural sweetness.
• 3 tablespoons butter — good-quality butter improves the richness of the sauce.
• 1 large shallot minced — provides mild sweetness without overpowering the dish.
• 4 garlic cloves roughly chopped — fresh garlic adds depth and aroma; avoid substitutes if possible.
• 1 tablespoon all-purpose flour — thickens the sauce so it coats the squash perfectly.
• 1 cup low-sodium vegetable stock — adds savory balance without making the dish salty.
• 1 cup heavy whipping cream — full-fat cream gives the gratin its creamy texture.
• 15 fresh sage leaves — bring earthy fragrant flavor that pairs perfectly with squash.
• 1/2 teaspoon black pepper — freshly ground enhances flavor.
• 1/2 teaspoon onion powder optional — boosts savory notes slightly.
• 3 oz 100g grated parmesan cheese — grate fresh cheese for better melting and taste.
• 1 teaspoon chopped chives optional — adds freshness and color for garnish.

Method

 

1. Peel the butternut squash and slice it into thin, even half rounds. Uniform slices ensure even cooking and make the gratin easier to serve. Keep slices thin so they soften nicely while baking.
2. Melt butter in a saucepan and cook shallots and garlic until fragrant. Stir in flour, then add vegetable stock and cream while whisking. Add sage and seasoning, allowing the sauce to gently thicken.
3. Lightly butter your baking dish and spread some sauce on the bottom. Layer squash slices, sprinkle cheese, and repeat until ingredients are used. Finish with remaining sauce and cheese.
4. Cover the dish with parchment and foil, then bake at 400°F (200°C) for about 20 minutes. This step softens the squash and blends flavors beautifully.
5. Remove the cover and bake another 10 minutes until the cheese turns golden and bubbly. The uncovered baking creates that irresistible crispy top.
6. Let the gratin cool for a few minutes, then garnish with fresh chives or sage. Serve warm for the best creamy texture and flavor.

Notes

• I always slice the squash as evenly as possible so everything cooks perfectly.
• I prefer fresh sage because it gives a brighter flavor than dried herbs.
• Letting the dish rest briefly before serving helps the layers hold together.
• Sometimes I add a pinch of nutmeg to enhance the sweetness of the squash