I’m sharing a Butternut Side Dish centered on shallot, garlic, and sage in cream with thin butternut slices, a holiday twist that invites curiosity.

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I never thought a gratin could surprise me until I made this Sage Butternut Squash Gratin. Thin rounds of butternut squash take on an almost caramel sweetness while a scatter of fresh sage leaves lifts the whole thing into something unexpected.

It looks simple, it photographs well, but it sneaks into conversation long after dinner is over. Honestly I kept poking it to see what made it so addictive.

If you need a star for Thanksgiving Recipes or a showy Butternut Side Dish that wont feel fussy, this one might do the trick.

Ingredients

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Sweet earthy, full of fiber and vitamin A, adds soft creamy texture.
Pungent piney herb that brightens dish, small amounts add big aroma.
Nutty, melty cheese with protein and calcium, gives golden stretchy top.
Sharp salty kick, concentrated umami, little goes a long way.
Rich makes sauce silky, high in fat so use sparingly.
Adds savory depth, small amount wakes flavors, not sweet.
Optional crunchy top, adds texture not much nutrition though.
Mild oniony sweetness, a little gives savory complexity and gentle bite.
And optional adds silkiness and healthy fats, subtle fruity grassy notes.

Ingredient Quantities

1 medium butternut squash (about 2 to 2.5 lb), peeled, seeded and sliced about 1/8 inch thick

2 tbsp unsalted butter, divided

1 tbsp olive oil (optional)

1 small shallot, finely chopped

2 garlic cloves, minced

10 fresh sage leaves, thinly sliced or about 2 tbsp chopped

1 1/2 cups heavy cream

1/2 cup whole milk

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 tsp freshly grated nutmeg

1 1/2 cups grated Gruyere cheese (about 6 oz)

1/2 cup grated Parmesan cheese

1/4 cup plain breadcrumbs or panko, optional

1 tbsp unsalted butter, melted, for topping (optional)

How to Make this

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1. Preheat oven to 375°F. Peel, seed and slice the butternut squash about 1/8 inch thick; a mandoline helps get even slices so they cook the same, trust me you want them uniform.

2. In a medium skillet melt 1 tablespoon of the butter with the olive oil if using over medium heat. Add the finely chopped shallot and cook until soft, about 2 minutes, then add the minced garlic and sliced or chopped sage and cook another 1 minute until fragrant but not browned.

3. Pour in the 1 1/2 cups heavy cream and 1/2 cup whole milk, stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon freshly grated nutmeg. Warm the cream gently for 2 to 3 minutes so it infuses with shallot, garlic and sage, do not boil or it might separate.

4. Lightly butter a 9×13 inch or similar gratin dish with some of the remaining butter. Arrange the squash slices in overlapping rows in the dish, packing them snug but not stacked too thickly so the liquid can coat each slice.

5. Pour the warm cream mixture evenly over the arranged squash, gently pressing the slices down so the cream seeps in between layers. Sprinkle the grated Gruyere (about 1 1/2 cups) evenly over the top, then the 1/2 cup grated Parmesan.

6. If using breadcrumbs, mix the 1/4 cup plain breadcrumbs or panko with the optional 1 tablespoon melted butter and sprinkle that over the cheese for a crunchy top. If you didn’t mix crumbs with butter, dot the top with the remaining divided butter for richer browning.

7. Cover the dish loosely with foil and bake at 375°F for about 30 minutes, this lets the squash get tender and the custard set a bit without overbrowning.

8. Remove the foil and bake another 12 to 18 minutes until the top is golden and bubbling and the squash is fork tender. If the top browns too fast, tent with foil.

9. Let the gratin rest 10 minutes before serving so the cream thickens and it slices neater. Taste and add a pinch more salt or pepper if needed, garnish with a few reserved crisped sage leaves if you saved any.

Equipment Needed

1. Oven (preheat to 375°F)
2. Mandoline slicer or a very sharp chef knife and cutting board if youre nervous about the slicer
3. Vegetable peeler
4. Medium skillet
5. 9 by 13 inch gratin or baking dish
6. Measuring cups and measuring spoons
7. Box grater or microplane for the Gruyere Parmesan and nutmeg
8. Silicone spatula or wooden spoon
9. Small bowl and spoon for breadcrumbs or mixing toppings
10. Aluminum foil and oven mitts

FAQ

Q: Can I use pre sliced or frozen butternut squash? A: Yes, but fresh slices about 1/8 inch thick give the best texture. If you use frozen, thaw completely and pat very dry so the gratin does not get watery. Thicker slices need more bake time so test with a knife for tenderness.

Q: What can I substitute for heavy cream? A: Use half and half for a lighter version or whole milk mixed with a few tablespoons of cream cheese or sour cream to add body. Unsweetened canned coconut milk works if you need dairy free but the flavor will change a bit.

Q: How do I know when the gratin is done? A: The sauce should be bubbling around the edges and the top nicely golden. Pierce the squash with a knife or fork it should slide in easily but the slices should still hold their shape, not be mushy.

Q: Can I make this ahead or freeze it? A: You can assemble up to 24 hours ahead and keep covered in the fridge, then bake straight from cold adding 10 to 15 minutes. To freeze, assemble without the breadcrumb topping, wrap tightly and freeze up to 2 months. Bake from frozen, covered, then uncover to brown.

Q: How do I get a crisp, flavorful sage topping? A: Toss the breadcrumbs with the melted butter and sprinkle on top, or fry the sage leaves briefly in butter until crisp and tuck some on top before baking. For extra flavor you can brown the remaining butter a bit then mix with the crumbs but watch closely so it does not burn.

Q: Can I swap the cheeses or add other veggies? A: Yes, Gruyere can be swapped for fontina or a mild cheddar, and Parmesan adds salt and depth. You can fold in thinly sliced onions or leeks for sweetness, just saute them first so they soften. Avoid very watery veggies unless you cook them down first.

Sage Butternut Squash Gratin Recipe Substitutions and Variations

Butternut squash: swap with acorn squash or sweet potato; acorn is closest in texture and sweetness, sweet potato will be a bit sweeter and moister so watch the bake time.
Heavy cream / whole milk: use half and half for similar richness, or make a quick cream by whisking 3/4 cup whole milk with 1/4 cup melted butter for each cup of heavy cream needed; for dairy free try full fat canned coconut milk, it will taste a little coconutty.
Gruyere cheese: use Emmental, Comté or fontina for a very similar melt and nutty flavor, or sharp white cheddar if you want a bolder finish.
Fresh sage: dried sage works in a pinch — use about 1 tsp dried for 1 tbsp fresh, or swap with fresh thyme or rosemary but the flavor won’t be exactly the same.

Pro Tips

1. Get the slices even, seriously. A mandoline helps but if you dont have one slice from the middle of the squash where it sits flat. Uniform thickness is the single easiest trick to make everything cook the same so you wont end up with mushy bits and underdone bits.

2. Brown a few slices first in butter for extra flavor. Just sear them briefly until they get a little color, then layer them in the dish. That toasted, nutty note makes the whole gratin taste way richer without changing anything else.

3. Keep the cream warm not boiling when you infuse it with shallot, garlic and sage. Boiling can make cream separate or get grainy, so warm it gently and take it off the heat a minute early; it carries the herb flavor much better that way.

4. Pack the slices snug but dont smash them. You want the liquid to coat each piece, so overlap tightly, but leaving tiny gaps helps steam escape so the top wont be soggy. If your dish looks overcrowded, use a second smaller pan.

5. Let it rest and finish with texture. Waiting 10 minutes before cutting firms the custard so it slices cleaner, and adding a handful of crisped sage leaves or a toasted breadcrumb sprinkle right before serving gives a nice contrast in texture.

Sage Butternut Squash Gratin Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a Butternut Side Dish centered on shallot, garlic, and sage in cream with thin butternut slices, a holiday twist that invites curiosity.

Servings

servings

Calories

485

kcal

Equipment: 1. Oven (preheat to 375°F)
2. Mandoline slicer or a very sharp chef knife and cutting board if youre nervous about the slicer
3. Vegetable peeler
4. Medium skillet
5. 9 by 13 inch gratin or baking dish
6. Measuring cups and measuring spoons
7. Box grater or microplane for the Gruyere Parmesan and nutmeg
8. Silicone spatula or wooden spoon
9. Small bowl and spoon for breadcrumbs or mixing toppings
10. Aluminum foil and oven mitts

Ingredients

1 medium butternut squash (about 2 to 2.5 lb), peeled, seeded and sliced about 1/8 inch thick
2 tbsp unsalted butter, divided
1 tbsp olive oil (optional)
1 small shallot, finely chopped
2 garlic cloves, minced
10 fresh sage leaves, thinly sliced or about 2 tbsp chopped
1 1/2 cups heavy cream
1/2 cup whole milk
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1 1/2 cups grated Gruyere cheese (about 6 oz)
1/2 cup grated Parmesan cheese
1/4 cup plain breadcrumbs or panko, optional
1 tbsp unsalted butter, melted, for topping (optional)

Directions

Preheat oven to 375°F. Peel, seed and slice the butternut squash about 1/8 inch thick; a mandoline helps get even slices so they cook the same, trust me you want them uniform.
In a medium skillet melt 1 tablespoon of the butter with the olive oil if using over medium heat. Add the finely chopped shallot and cook until soft, about 2 minutes, then add the minced garlic and sliced or chopped sage and cook another 1 minute until fragrant but not browned.
Pour in the 1 1/2 cups heavy cream and 1/2 cup whole milk, stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon freshly grated nutmeg. Warm the cream gently for 2 to 3 minutes so it infuses with shallot, garlic and sage, do not boil or it might separate.
Lightly butter a 9×13 inch or similar gratin dish with some of the remaining butter. Arrange the squash slices in overlapping rows in the dish, packing them snug but not stacked too thickly so the liquid can coat each slice.
Pour the warm cream mixture evenly over the arranged squash, gently pressing the slices down so the cream seeps in between layers. Sprinkle the grated Gruyere (about 1 1/2 cups) evenly over the top, then the 1/2 cup grated Parmesan.
If using breadcrumbs, mix the 1/4 cup plain breadcrumbs or panko with the optional 1 tablespoon melted butter and sprinkle that over the cheese for a crunchy top. If you didn’t mix crumbs with butter, dot the top with the remaining divided butter for richer browning.
Cover the dish loosely with foil and bake at 375°F for about 30 minutes, this lets the squash get tender and the custard set a bit without overbrowning.
Remove the foil and bake another 12 to 18 minutes until the top is golden and bubbling and the squash is fork tender. If the top browns too fast, tent with foil.
Let the gratin rest 10 minutes before serving so the cream thickens and it slices neater. Taste and add a pinch more salt or pepper if needed, garnish with a few reserved crisped sage leaves if you saved any.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.