Butternut Squash Gratin with Sage Brown Butter
A cozy and flavorful butternut squash gratin featuring nutty sage brown butter, creamy cheeses, and a tender texture perfect for fall and holiday meals.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium butternut squash (about 3 lbs / 1.4 kg), peeled and thinly sliced
- 6 tablespoons (85g) unsalted butter
- 12–15 fresh sage leaves, whole
- 1 cup (240 ml) heavy cream
- 2 cloves garlic, minced
- 1 cup (100g) Gruyère cheese, grated
- ½ cup (50g) Parmesan cheese, grated
- Salt and pepper, to taste
- Pinch of freshly grated nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and remove seeds from the butternut squash, then slice into 1/8-inch (3 mm) thin rounds.
- In a small saucepan, gently warm the heavy cream with minced garlic over low heat for 5 minutes to infuse flavor, avoiding boiling.
- Heat butter in a large skillet over medium heat. Swirl frequently until butter turns golden brown with a nutty aroma (about 4-5 minutes). Add sage leaves during the last minute to crisp and infuse flavor. Remove from heat immediately.
- Lightly grease a 9×13 inch baking dish. Arrange a layer of butternut squash slices, slightly overlapping. Season with salt, pepper, and a pinch of nutmeg. Drizzle some sage brown butter over the layer, then sprinkle Gruyère and Parmesan cheese. Repeat layers until all squash is used, finishing with cheese on top.
- Pour the garlic-infused cream evenly over the layered squash.
- Bake uncovered for 35-40 minutes until bubbly and golden on top, and squash is tender when pierced with a fork.
- Let rest for 10 minutes before serving to set and make slicing easier.
Notes
Use a mandoline or sharp knife to slice squash evenly for uniform cooking. Watch butter carefully when browning to avoid burning. If top browns too fast, cover loosely with foil halfway through baking. Resting the gratin before serving improves texture. For dairy-free, substitute butter with olive oil and cream with coconut or cashew cream; use nutritional yeast instead of cheese.
Nutrition
- Serving Size: 1/6 of the gratin
- Calories: 320
- Sugar: 5
- Sodium: 350
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 15
- Fiber: 3
- Protein: 8
Keywords: butternut squash gratin, sage brown butter, autumn recipe, holiday side dish, creamy gratin, easy squash recipe