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Simple Recipes for Every Day

Butternut Squash Gratin

Butternut Squash Gratin fresh from the oven garnished with pepper and sage leaves, a festive fall or thanksgiving side
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 2 ½ pounds butternut squash, cut into 1½-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons (½ stick) salted butter
  • 2 large shallots, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 1 cup heavy cream
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups freshly grated Gruyère cheese
  • 1 cup freshly grated Parmesan cheese
  • Freshly cracked black pepper, for serving
  • Fresh sage leaves, for serving

Method

  1. Preheat the oven to 400°F with a rack in the center position. 
  2. Arrange the squash in a single layer in an 8 x 8-inch or 7 x 10-inch baking dish. Toss with 1 tablespoon of the olive oil and 1 teaspoon of the salt until coated. Bake for 25 minutes. 
  3. Meanwhile, heat the butter and remaining 1 tablespoon oil in a large skillet over medium heat. Once the butter has melted, add the shallots and cook, stirring occasionally, until tender, about 4 minutes. Stir in the garlic, sage, and thyme and cook, stirring, until fragrant, about 1 minute. Add the heavy cream, nutmeg, and remaining ½ teaspoon salt and cook, stirring, until combined and steaming, about 5 minutes. Add the Gruyère and Parmesan, then reduce the heat to low. Cook, stirring, until the cheese has melted, about 5 minutes. 
  4. Once the squash has roasted for 25 minutes, remove from the oven, leaving the oven on. Pour the cheese sauce over the squash, then return to the oven. Bake until the sauce has thickened and the squash is tender, about 20 minutes more. 
  5. Let cool for 5 minutes, then top with the pepper and sage before serving. 

Notes

This dish can be assembled a day ahead. Just cover and store in the refrigerator until about an hour before you're ready to serve. Let it sit out at room temperature for about 30 minutes. Bake, uncovered, for 30 minutes, or until warmed through.