Sage Butternut Squash Gratin (Impression)

Soft squash nestled under creamy sage sauce and parmesan that bakes up all golden. Warm, laid-back comfort for autumn nights.

# Liste des ingrédients:

→ Main Ingredients

01 - 100g parmesan, grated
02 - 15 fresh sage leaves
03 - 900g butternut squash, peeled and sliced
04 - 1 teaspoon finely chopped chives for topping
05 - 3 tablespoons of butter, plus extra for greasing the pan
06 - 4 garlic cloves, chopped roughly
07 - 1 cup heavy cream
08 - 1 cup vegetable broth, low sodium
09 - 1 tablespoon plain flour
10 - 1 large shallot, minced into small pieces
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon onion powder (optional)

# Étapes de préparation:

01 - Slice the squash into thin half-moons after peeling. If seeds are in the way, scoop them out or save that part for something else.
02 - Melt butter in a small pan and cook the minced shallot and garlic until it smells amazing—about 1-2 minutes.
03 - Sprinkle in the flour and stir it into the butter mixture using a wooden spoon. It will puff up a bit as the two come together.
04 - While stirring nonstop, pour in the vegetable broth a little at a time to ensure no lumps.
05 - Pour in the cream, toss in pepper, sage, and onion powder. Stir it until the sauce is smooth and just slightly thicker—don’t let it bubble too much.
06 - Spread a little butter on a 9 x 13-inch baking dish. Pour about a third of your creamy sauce into the base, sprinkle parmesan over, then line up the squash slices in overlapping rows.
07 - Cover the layered squash with the rest of the sauce. Place parchment paper on top, then a layer of foil to seal it in.
08 - Pop the covered dish into a 200°C preheated oven and bake it for about 20 minutes.
09 - Take off the parchment and foil, sprinkle on any leftover parmesan, and bake again, uncovered, at 200°C for another 10 minutes until golden and a little crispy.
10 - Take it out of the oven, sprinkle chives on top, and serve it warm straight from the dish to the table.

# Informations complémentaires:

01 - Using parchment under foil keeps the foil from sticking to the cheese.
02 - For a lighter option, swap out the cream for half-and-half.

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