Oh, honey, let me tell you about a dish that just screams comfort and coziness my Sage Butternut Squash Gratin. It’s one of those recipes that just feels *right*, especially when the leaves start turning or you just need a little something warm and savory. This isn’t your complicated fancy-pants dish; it’s simple, honest, and bursting with flavor. The star of the show is definitely that sweet, tender butternut squash, hugged by a creamy, dreamy sauce infused with the earthy perfume of fresh sage. Honestly, it’s become my go-to whenever I need to impress without stressing!
Why You’ll Love This Sage Butternut Squash Gratin
Trust me, you’re going to adore this gratin!
- So easy to make: Seriously, it comes together super fast.
- Incredible flavor: That sweet squash with savory sage and creamy cheese? Yum!
- Super versatile: It’s the perfect side dish for pretty much any meal.
- Pure comfort food: It just warms you up from the inside out.
Gather Your Ingredients for Sage Butternut Squash Gratin
Alright, let’s get down to business! To whip up this dreamy Sage Butternut Squash Gratin, you’ll want to gather a few simple things. The quality of your ingredients really shines here, so grab the freshest butternut squash you can find. Make sure it’s a nice big one, all peeled, seeded, and sliced nice and thin – I like to use my mandoline for this, but a sharp knife works too if you’re steady. Then you’ll need some rich, heavy cream and a splash of milk, a couple of garlic cloves that we’ll mince up, and of course, the star herb: fresh sage, chopped fine. Don’t forget your salt and pepper for seasoning, and two kinds of cheese – lovely shredded Gruyère and some sharp grated Parmesan. That’s it! Simple, right?
Essential Equipment for Making Sage Butternut Squash Gratin
To get this delicious Sage Butternut Squash Gratin made, you don’t need a whole lot of fancy gadgets. The most important thing is a good sturdy baking dish, like a 9×13 inch one, that can go from the oven to the table. I also find a mandoline slicer super helpful for getting those squash slices perfectly even, but a sharp knife will totally do the trick too. And of course, you’ll need a little saucepan to warm up our creamy, dreamy sauce.
Step-by-Step Guide to Your Sage Butternut Squash Gratin
Alright, let’s get this wonderful Sage Butternut Squash Gratin into the oven! First things first, get that oven fired up to 375°F (190°C). And while it’s heating, grab your baking dish – you know, the 9×13 inch one – and give it a good buttering. This is like giving it a little cozy bed to bake in!
Preparing the Creamy Sage Mixture
Now, for that luscious sauce! Grab a saucepan and gently combine your heavy cream, milk, minced garlic, chopped fresh sage, salt, and pepper. You want to warm this up over medium heat, just until it’s nice and steamy, but please, don’t let it boil like a science experiment! Once it’s warm and fragrant, take it right off the heat. This magic mixture is what makes everything so wonderfully creamy. It reminds me a bit of the sauce in my creamy orzo, just a different star!
Assembling and Baking Your Sage Butternut Squash Gratin
Time to layer! Arrange those pretty, thinly sliced butternut squash pieces in your buttered baking dish. Try to make it an even layer, no big clumps. Then, carefully pour that warm, herby cream mixture all over the squash. Make sure it gets into all the little nooks and crannies. Now, sprinkle that shredded Gruyère and grated Parmesan cheese all over the top. It’s going to get beautifully golden later! Cover the whole thing tightly with foil and pop it into your preheated oven for about 30 minutes. After that, take the foil off and let it bake for another 15-20 minutes. You’re looking for the squash to be fork-tender and the cheese on top to be bubbly and a lovely golden brown. This is where the real magic happens for your Sage Butternut Squash Gratin!
The Crucial Resting Period for Sage Butternut Squash Gratin
Okay, I know you’re eager to dig in, but please, PLEASE let your Sage Butternut Squash Gratin rest for about 10 minutes after it comes out of the oven. This little pause is SO important! It lets the sauce thicken up just right and helps everything set so it’s not too soupy when you serve it. It honestly makes all the difference!
Tips for Perfect Sage Butternut Squash Gratin
Okay, so you want your Sage Butternut Squash Gratin to be absolutely perfect, right? I’ve got a few little tricks up my sleeve! First off, slicing that squash super evenly is key. If your slices are all different thicknesses, some will get mushy while others are still a bit firm. That mandoline really does help here, or just take your time with a knife, aiming for about 1/8-inch slices. Also, don’t be shy with the seasoning in the cream mixture! Taste it before you pour it over the squash. You want it to be perfectly seasoned *before* it goes into the oven. If you love a little warmth, a tiny pinch of nutmeg in the cream mixture is divine, kind of like in my Garlic Parmesan Sweet Potato recipe!
Ingredient Notes and Substitutions for Sage Butternut Squash Gratin
Let’s chat about the ingredients for this amazing Sage Butternut Squash Gratin. That fresh sage is really what gives it that special, earthy flavor that’s just *so* good with squash, but if you can’t find it or aren’t a fan, don’t fret! A little bit of fresh thyme or even a pinch of dried sage can work in a pinch, though fresh is always best. And the cheese! Gruyère brings this wonderful nutty depth, but a good quality Swiss or even a sharp white cheddar would be delicious substitutes. The heavy cream is key for that super-creamy texture, so I really wouldn’t swap that out, but you could use whole milk if you wanted to lighten it up just a *tad*. Think of all the possibilities, like adapting it for a lovely butternut squash pasta sauce!
Serving Suggestions for Your Sage Butternut Squash Gratin
This Sage Butternut Squash Gratin is so wonderfully versatile, it makes a fantastic side for almost anything! It’s absolutely divine alongside roasted chicken or pork tenderloin. You could also serve it with a hearty steak or a simple pan-seared salmon for a complete meal. It’s perfect for holiday gatherings too, alongside turkey or ham. Honestly, it pairs well with most of my dinner recipes!
Storage and Reheating Your Sage Butternut Squash Gratin
Got leftovers of this yummy Sage Butternut Squash Gratin? Lucky you! Just let it cool down completely, then pop it into an airtight container and pop it in the fridge. It should stay perfectly good for about 3 to 4 days. To reheat, I like to pop a portion in a small oven-safe dish (covered with foil just to start) in a moderate oven until it’s warmed through and bubbly again. You can also gently reheat it in the microwave, but be careful not to overdo it, or it might get a little watery. It’ll still taste amazing, though!
Nutritional Information
Just a heads-up, the nutritional info for this Sage Butternut Squash Gratin is an estimate, okay? Things can change a little depending on the brands you use and exactly how you make it. But generally, one serving is around 350 calories, with about 8 grams of protein, 25 grams of carbs, and a yummy 22 grams of fat. It’s a wonderfully hearty side dish! For more lighter options, check out my calorie-smart recipes!
Share Your Sage Butternut Squash Gratin Experience!
I just LOVE hearing from you all! Have you made this Sage Butternut Squash Gratin? If you did, please leave a comment below and let me know what you thought, or even give it a star rating! And if you snap a pic, tag me on social media – I’d be over the moon to see your creations! You can learn more about me here.
Sage Butternut Squash Gratin
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- In a saucepan, combine the heavy cream, milk, minced garlic, chopped sage, salt, and pepper. Heat over medium heat until warm, but do not boil. Remove from heat.
- Arrange the thinly sliced butternut squash in an even layer in the prepared baking dish.
- Pour the warm cream mixture evenly over the squash.
- Sprinkle the shredded Gruyère and grated Parmesan cheese over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the squash is tender and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.