Irresistible Creamy Sage Butternut Squash Gratin You’ll Adore

Experience the warmth of fall with this Irresistible Creamy Sage Butternut Squash Gratin, featuring rich layers of squash and Gruyère cheese.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

For the Gratin

1 large Butternut Squash Substitution: Acorn squash can be used.
2 cups Heavy Cream Substitution: Half-and-half for a lighter version.
1 cup Gruyère Cheese Substitution: Emmental cheese or a blend of mozzarella and Parmesan.
2 cloves Garlic Preparation: Minced or sliced.
6 leaves Fresh Sage Substitution: Fresh thyme or rosemary.
3 tablespoons Butter Preparation: Unsalted preferred.
as needed Nonstick Cooking Spray Alternative: Lightly greasing the dish with butter or oil.

For Serving

as needed Cream or Garnish Drizzle with cream or top with crispy sage leaves before serving.

Preparation Steps

Preheat your oven to 375°F (190°C) and prepare your baking dish with nonstick spray.
Carefully peel and slice the butternut squash into thin rounds, about 1/4-inch thick.
In a skillet, melt the butter over medium heat. Add the minced garlic and fresh sage, stirring for about 2 minutes until fragrant.
In your baking dish, start with half of the squash slices, pour half of the cream mixture over, and sprinkle with half the Gruyère cheese.
Layer on the remaining squash, remaining cream mixture, and top with the rest of the Gruyère cheese.
Cover your dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
Serve warm, optionally drizzling with cream or garnishing with crispy sage leaves.

Ensure even slices of butternut squash for optimal cooking. This gratin can be made ahead and frozen for convenience.