Butternut Squash Gratin
Butternut Squash Gratin with tender slices of butternut squash layered with melted gruyere cheese in a creamy sage sauce and topped with a crispy Parmesan-walnut topping is an elegant side dish for Thanksgiving or dinner.
Servings 12 servings
Calories
Ingredients
- 2 tablespoons olive oil
- ½ medium sweet onion diced
- 3 garlic cloves minced
- ¼ cup fresh sage leaves chopped
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 2 to 3 pounds butternut squash peeled, seeded, and sliced into ⅛-inch disks
- ¼ cup water
- 8 ounces Gruyere cheese freshly grated
Topping
- 1 cup Panko bread crumbs
- ¼ cup grated Parmesan
- ½ cup walnuts chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium heat, heat olive oil.
- Add onion to the skillet and sauté until tender and translucent, about 4 minutes.
- Add garlic, sage, brown sugar, salt, pepper, and nutmeg to the skillet. Continue cooking until the garlic is fragrant, about 2 minutes.
- Remove from heat. Stir in cream. Set aside.
- Grease a large 9"x13" baking dish.
- Add the water to the bottom of the prepared dish.
- Place ⅓ of the butternut squash in the bottom of the dish. Drizzle ⅓ of the cream mixture on top. Then sprinkle ⅓ of the Gruyere.
- Repeat the layers butternut, cream, cheese twice more.
- In a separate medium mixing bowl, add all of the topping ingredients. Stir with a fork to combine.
- Sprinkle topping on top of butternut squash layers.
- Cover with parchment paper to prevent sticking and then foil so that cover is tight.
- Bake covered for 45 minutes at 375°F.
- Uncover. Turn oven up to 400°F, and cook for an additional 15 minutes.
Video
Notes
- Sage: To use dried sage instead of fresh, use 1½ teaspoons dried sage in place of fresh.
- Make Ahead Instructions: Prepare according to recipe instructions, including covering with parchment and foil, but do not bake. Store in the refrigerator for up to 2 days. When you are ready to cook and serve, remove casserole cover, but leave the foil and parchment paper on. Bake at 375°F for 1 hour. This is 15 minutes longer than the time in the recipe, and will account for the chilled ingredients and dish. Then uncover and finish baking as the recipe instructs.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in individual servings in the microwave.