Pin it
Take ordinary butternut squash, add plenty of cream and sage, and you’ll end up with this melt-in-your-mouth gratin that’ll make any meal feel special. The fresh herbs and velvety sauce play off the squash’s sweetness, giving each bite loads of flavor. Everyone will want seconds.
When Thanksgiving rolled around, I swapped out our usual sweet potatoes for this dish. Everyone dove for the crispy bits, and now it’s a must-have at every special dinner. Family fights for leftovers—no joke!
Delectable Ingredients
- Fresh chives: 1 teaspoon, for a hint of onion and a fresh green finish
- Parmesan cheese: 3 ounces, melts into a golden, crunchy lid
- Onion powder: 1/2 teaspoon, for a little extra savory kick—try not to skip, but you can
- Black pepper: 1/2 teaspoon, grind it fresh if you can for better flavor
- Fresh sage leaves: 15, the real showstopper that makes this dish sing
- Heavy cream: 1 cup, turns everything silky and rich
- Vegetable stock: 1 cup, brings plenty of body without covering up the squash flavor
- All purpose flour: 1 tablespoon, thickens up your sauce so it’s not runny
- Garlic cloves: 4, chop them up rough so the flavor comes through strong
- Shallot: 1 big one, gives a milder taste than regular onions
- Butter: 3 tablespoons, starts your sauce and adds flavor
- Butternut squash: 2 pounds, try to get one with a long neck for uniform slices
Simple Steps
- Put it all together:
- Grease up a 9x13 baking dish with plenty of butter. Pour a little bit of the cream sauce in first. Lay your squash slices in the pan, letting them overlap and look pretty. Drizzle the rest of the creamy mixture over the whole thing so it gets into the cracks.
- Build your sauce:
- Slowly add the vegetable broth to your roux, whisking so it doesn’t get lumpy. Mix in the heavy cream, pepper, onion powder, and whole sage leaves. Let the sauce bubble for about 5 minutes so the sage flavors everything and the sauce thickens enough to cling to a spoon.
- Work the roux:
- Shake the flour over your buttery veggies and whisk it together until it’s thick and smells nutty—about a minute. This takes away the raw flour taste and starts thickening your sauce.
- Sauté the base:
- Melt your butter over medium. Toss in the minced shallot with garlic and cook until both go a little soft and smell awesome, but don’t brown—should be quick, just 2 minutes. The slow, gentle heat makes them sweet and mellow.
- Slice the squash:
- Peel your squash, scoop out the seeds, and cut it into thin half-moons, as thin as you can get (1/8 inch is great). Mandolines make quick work of this, just keep fingers clear. Thin slices cook faster and more evenly.
Pin it
Nothing beats the cozy smell of butter and sage sizzling together. It instantly takes me back to my grandma’s stuffing on Thanksgiving. This dish lets me revisit those memories every year and start new ones with my own family.
Make Ahead Ease
If you’re cooking for a crowd, this dish is a lifesaver—you can prep it fully the night before, stash it in the fridge, then let it warm up on the counter for half an hour before baking. No frantic dinner rush.
Tasty Twists
Try swapping in acorn or delicata squash—each has its own vibe. You could also use rosemary or thyme instead of sage for a different herbal kick. Want more oomph? Layer in caramelized onions between the squash slices. You really can’t go wrong.
Awesome Pairings
This is the side you want next to roasted chicken, seared steak, or as the star of your veggie spread. During the holidays, it won’t get lost next to turkey or ham, and it’s great with cranberry sauce or crisp green veggies too.
Pin it
This squash dish nails that dreamy combo of crispy top and creamy inside. You’ll definitely remember it!
Frequently Asked Questions
- → Is it ok to prep this squash gratin beforehand?
Yep, you totally can. Finish all the steps except baking, throw some parchment and foil on top, and chill it in your fridge for up to a day. When you're about to eat, bake it straight from the fridge, just tack on 5 to 10 extra minutes to make up for the cold start.
- → Is there something else I can use instead of heavy cream?
If you want it lighter, swap in half-and-half, or try full milk with a spoon of Greek yogurt mixed in. For anyone going dairy-free, full-fat coconut milk does the trick. It’ll give a slight coconut flavor, though.
- → What's the best way to tell if the squash is ready?
You want the squash to be fork-tender. If your fork slips in nice and easy, it’s done. The top should look brown and bubbly too.
- → Can I swap dried sage for fresh?
Fresh sage tastes best, but dried sage works if that’s what you’ve got. Use 1 tablespoon rubbed dried sage or 1 teaspoon ground in place of 15 fresh leaves.
- → What goes well with squash gratin on the side?
It’s awesome with roast chicken, roast turkey, or pork tenderloin. You can serve it up as the main with a leafy salad and some crusty bread if you want to keep it veggie-friendly.
- → Can I use a different squash or veggie here?
Totally! Go for sweet potatoes, pumpkin, or acorn squash instead. Just keep an eye on the oven time — thicker veggies may need a bit longer to soften up.