why make this recipe
Butternut Squash Gratin is a delicious dish that brings warmth and comfort to any meal. It combines the natural sweetness of butternut squash with savory flavors from garlic, shallots, and cheese. This dish is perfect for autumn gatherings or as a side for family dinners. It’s also a great way to add some vegetables to your plate in a tasty and satisfying manner.
how to make Butternut Squash Gratin
To make this scrumptious butternut squash gratin, you will need a few simple ingredients. The steps are easy to follow, making it a great option for both beginner and experienced cooks.
Ingredients:
- 1 medium butternut squash, peeled and sliced
- 1 cup heavy cream
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 1 cup grated cheese (e.g., Gruyère or Parmesan)
- Butter for greasing
Directions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with butter.
- In a saucepan, sauté the shallots and garlic in a little butter until softened.
- Add the heavy cream and sage to the saucepan, and season with salt and pepper. Stir until combined.
- Layer the butternut squash slices in the baking dish, pouring the cream mixture over the top.
- Sprinkle grated cheese evenly over the top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the top is golden brown.
- Let cool slightly before serving.
how to serve Butternut Squash Gratin
Serve Butternut Squash Gratin warm as a side dish. It pairs wonderfully with roasted meats, poultry, and a fresh salad. You can also enjoy it on its own for a light vegetarian meal.
how to store Butternut Squash Gratin
If you have leftovers, let the gratin cool completely. Then, store it in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. You can reheat it in the oven or microwave before serving.
tips to make Butternut Squash Gratin
- To make peeling the squash easier, consider using a vegetable peeler and slicing it while on a stable cutting board.
- Be careful not to overcook the squash during the initial baking with the foil. You want it tender but not mushy.
- Experiment with different herbs like thyme or rosemary for a unique flavor.
Make-Ahead, Reheat & Freezer Notes
Assemble ahead (24 hours): Layer squash + cream mixture, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes.
Parbake for parties: Bake covered 25 minutes, cool, refrigerate up to 2 days. Finish uncovered 20–25 minutes until bubbly and browned.
Reheat: 350°F (175°C), covered 15 minutes, then uncover 5 minutes to re-crisp the top.
Freeze (best parbaked): Cool completely, wrap well (plastic + foil) up to 2 months. Thaw overnight; reheat as above.
variation
For a different twist, try adding cooked bacon or sausage for extra protein. You can also substitute the cheese with your favorite variety for a change.
FAQs
1. Can I use other types of squash?
Yes, you can use other types of squash like pumpkin or acorn squash. Just be aware that cooking times may vary.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare it up to the baking step, then cover and refrigerate for up to a day. When ready, just bake it as directed.
3. Can I make it dairy-free?
Yes! Substitute the heavy cream with coconut cream or a non-dairy milk, and use a dairy-free cheese alternative.
Butternut Squash Gratin
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and sliced
- 1 cup heavy cream
- 2 tablespoons fresh sage, chopped
- 2 cloves garlic, minced
- 2 shallots shallots, minced
- 1 cup grated cheese (e.g., Gruyère or Parmesan)
- to taste Salt
- to taste Pepper
- Butter for greasing
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with butter.
- In a saucepan, sauté the shallots and garlic in a little butter until softened.
- Add the heavy cream and sage to the saucepan, and season with salt and pepper. Stir until combined.
- Layer the butternut squash slices in the baking dish, pouring the cream mixture over the top.
- Sprinkle grated cheese evenly over the top.
Baking
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the squash is tender and the top is golden brown.
- Let cool slightly before serving.