Oh, fall flavors! Is there anything better than those cozy, warm dishes that just hug you from the inside out? Gratins are absolutely one of those comfort food champions for me, and this Sage Butternut Squash Gratin truly takes the cake… or, well, the gratin dish! I remember the first time I made this for a little get together; people were raving about it, asking for the recipe right away. It’s that perfect blend of sweet, tender butternut squash and that warm, earthy sage that just sings together. Honestly, it’s simple enough for a weeknight but elegant enough for your holiday table. You’re going to absolutely adore this dish!
Why You’ll Love This Sage Butternut Squash Gratin
You know me, I love dishes that are both impressive and easy to whip up, and this gratin totally fits the bill!
- Super Easy to Make: Seriously, most of the work is just slicing the squash and letting the oven do its magic.
- Incredible Flavor Combo: The sweetness of the butternut squash with the savory, aromatic sage is just *chef’s kiss* perfect.
- Versatile & Elegant: It’s fancy enough for your holiday feast but hearty and comforting for a cozy weeknight dinner.
- Pure Comfort Food: That creamy sauce, tender squash, and cheesy topping? It’s like a warm hug in a dish!
Ingredients for Sage Butternut Squash Gratin
Okay, gathering your ingredients is the first major step to gratin greatness! You don’t need a whole pantry full of fancy stuff for this one, which is always a win in my book. Having everything prepped makes the actual cooking so much smoother. Trust me on this!
For the Gratin
Here’s what you’ll need to pull together this deliciousness:
- 1 medium butternut squash, peeled, seeded, and thinly sliced (Aim for about 1/8-inch thick slices!),
- 2 tablespoons butter,
- 1 medium onion, finely chopped,
- 2 cloves garlic, minced,
- 1.5 cups heavy cream,
- 1/2 teaspoon salt,
- 1/4 teaspoon black pepper,
- 1 tablespoon fresh sage, chopped (don’t skimp on this herb!),
- 1/2 cup grated Parmesan cheese (freshly grated is always best!).
Essential Equipment for Sage Butternut Squash Gratin
Alright, let’s talk tools! You don’t need a whole fancy kitchen for this recipe, just a few trusty companions.
- A good baking dish (an 8×8 inch or similar size works perfectly!).
- A sturdy saucepan for whipping up that dreamy cream sauce.
- A reliable whisk to get your sauce nice and smooth.
- A sharp knife and a trusty cutting board for prepping that beautiful butternut squash and onion.
Having these on hand makes the whole process a breeze. You can find some super handy one-pan dinner gadgets over here if you’re looking to upgrade your kitchen game!
How to Make Sage Butternut Squash Gratin: Step-by-Step
Alright, let’s get this delicious gratin made! It’s really not complicated at all, and seeing that bubbling, golden top come out of the oven is SO satisfying. Stick with me, and you’ll have a winner on your hands! This recipe, like many of my favorites, is a star on its own, but also pairs wonderfully with things. If you love butternut squash, you might also want to check out my Pasta Salad with Butternut – it’s a different vibe but just as delicious using those fall flavors!
Preheating and Dish Preparation
First things first, let’s get that oven warmed up. Go ahead and set it to 375°F (190°C). While it’s preheating, grab your baking dish – I usually use an 8×8-inch one, but anything similar works great. Just give it a quick grease with a little butter or cooking spray so nothing sticks. Easy peasy!
Sautéing Aromatics for the Cream Sauce
Now, whisk yourself over to the stovetop. In your saucepan, melt down those 2 tablespoons of butter over medium heat. Once it’s all liquid and shimmery, toss in your finely chopped onion. Cook it down until it’s nice and soft, almost translucent, which usually takes about 5 to 7 minutes. You want that sweet onion flavor to really come out! Then, toss in your minced garlic and let it cook for just about another minute until you can really smell that wonderful aroma. Careful not to burn it! If you’re a fan of caramelized onions, you should definitely check out my recipe for Caramelized Onion Mashed Potatoes – total game changer for flavor!
Creating the Sage-Infused Cream Sauce
Time for the creamy goodness! Pour in your heavy cream, along with that 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Give it a good whisk to combine everything. Bring this mixture up to a gentle simmer, then reduce the heat a bit and let it cook for about 5 minutes. You’re just looking for it to thicken up a little. Now for the star herb: stir in that chopped fresh sage. Ooh, the smell at this point is amazing! This sage infusion is what makes this gratin so special, trust me. This specific recipe, my Sage Butternut Squash Gratin, is a classic for a reason!
Assembling and Baking the Gratin
Okay, assembly time! Arrange your thinly sliced butternut squash in the baking dish, overlapping them slightly. It doesn’t have to be perfect, but try to make it look pretty! Now, carefully pour that luscious sage cream sauce all over the squash. Make sure it gets into all those nooks and crannies. Finally, sprinkle that grated Parmesan cheese evenly over the top. Pop the dish into your preheated oven. Bake for around 40 to 50 minutes. You’re looking for the squash to be fork-tender and that cheese on top to be beautifully golden brown and bubbly. It smells heavenly! If you want an extra crispy topping, you could even throw some baked brie-like crispiness on top, or maybe some crispy zucchini vibes!
Resting and Serving
Once it’s out of the oven and looking gorgeous, let it rest for about 5 minutes. This helps everything set up just right so it’s not super soupy when you serve it. Then, just dive in and enjoy!
Tips for the Best Sage Butternut Squash Gratin
Making a truly fantastic gratin is all about a few little tricks I’ve learned along the way! It’s not complicated, but these details really make a difference. You know how much I love sharing tips that make cooking fun and successful!
When you’re picking out your butternut squash, look for one that feels heavy for its size – that usually means it’s got a good amount of moisture inside. For slicing, I find using a mandoline slicer is a lifesaver if you have one. It gives you super even slices, which means they’ll all cook at the same rate. If you’re doing it by hand, just try your best to get them pretty uniform, around 1/8-inch thick. Don’t stress if they’re not *perfect*, though! For that lovely golden top, make sure your oven rack is in the center position, and don’t be afraid if the Parmesan gets nice and browned. If your squash isn’t quite tender enough but the top is already done, you can always loosely tent it with foil to prevent burning while it finishes cooking. For more ideas on fresh, natural recipes like this, you can always check out my Natural & Fresh Recipes section!
Ingredient Substitutions and Notes
You know, sometimes you’re halfway through a recipe and realize you’re missing something, or maybe you just want to tweak things a bit! I totally get it. For this Sage Butternut Squash Gratin, the sage is really the star herb, but if you can’t find fresh, about 1 teaspoon of dried sage can work in a pinch. Just be aware the flavor will be a bit more intense, so start with less if you’re unsure.
Can’t do heavy cream? You can try a mix of half-and-half and a little bit of melted butter to get a similar richness, though it won’t be quite as decadent. For the Parmesan, any good, sharp, hard grating cheese will do – Gruyere or even a sharp cheddar could be interesting if you want to play around! Just remember, these little changes can totally alter the final taste, but that’s part of the fun of cooking, right?
Frequently Asked Questions about Sage Butternut Squash Gratin
Got questions about this delicious dish? I’ve got you covered! It’s always good to know a few extra things when you’re whipping up a new recipe, especially one as good as this gratin. If you’re looking for more quick ideas, especially low-carb ones, you might want to peek at my Quick Low Carb Recipes.
Can I make this Sage Butternut Squash Gratin ahead of time?
Oh yes, you absolutely can! You can assemble the whole thing, cover it tightly, and keep it in the fridge for up to a day. When you’re ready to bake, just let it sit out for about 20 minutes to come closer to room temp, and then bake as usual, maybe adding a few extra minutes to the cooking time. Easy for entertaining!
How should I store leftovers of this gratin?
Leftovers are the best, aren’t they? Just pop any leftover Sage Butternut Squash Gratin into an airtight container. It’ll keep nicely in the refrigerator for about 3-4 days. Reheat it gently in the oven or even the microwave until warmed through.
What are some variations for this Sage Butternut Squash Gratin?
Get creative if you like! You could swap out the Parmesan for Gruyere cheese for a nuttier flavor, or even sprinkle some toasted breadcrumbs on top with the cheese for extra crunch. A dash of nutmeg in the cream sauce never hurts, either!
Nutritional Information
Alright, let’s talk numbers for this dreamy Sage Butternut Squash Gratin! Keep in mind these are just estimates per serving, because what you use can really change things up. This is based on 6 servings, and is a guideline for your diet and nutrition tracking.
Calories: Approx. 350-400 kcal
Fat: Approx. 25-30g
Protein: Approx. 8-10g
Carbohydrates: Approx. 20-25g
Share Your Sage Butternut Squash Gratin Creation!
I absolutely LOVE seeing what you all create in your kitchens! If you’ve made this delicious Sage Butternut Squash Gratin, please leave me a comment below with your thoughts. Did you try any fun variations? I’d be thrilled if you shared a photo of your masterpiece on social media too. It really makes my day to see it!
Sage Butternut Squash Gratin
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the heavy cream, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Stir in the chopped fresh sage.
- Arrange the sliced butternut squash in the prepared baking dish. Pour the cream mixture over the squash.
- Sprinkle the grated Parmesan cheese over the top.
- Bake for 40-50 minutes, or until the squash is tender and the top is golden brown and bubbly.
- Let it rest for a few minutes before serving.