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Sage Butternut Squash Gratin Recipe
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.
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Prep Time 15 minutes
Cook Time 35 minutes
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