This butternut squash gratin layers thinly sliced squash with a creamy sauce infused with shallot, garlic, and fresh sage, then finishes everything with Parmesan before baking until tender and golden. It’s a comforting fall side dish that works especially well for Thanksgiving, Christmas, or any holiday dinner. Enjoy!
For more seasonal ways to cook butternut squash, explore our roasted butternut squash recipes.
Ingredients list for the butternut squash gratin recipe
- 2 lb (900 g) butternut squash, peeled and cut into 1/8-inch half-moons
- 3 tablespoons butter
- 1 large shallot, minced
- 4 garlic cloves, roughly chopped
- 1 tablespoon all-purpose flour
- 1 cup low-sodium vegetable stock
- 1 cup heavy cream
- 15 fresh sage leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder, optional
- 3 oz (about 100 g) parmesan, grated
- 1 teaspoon chopped fresh chives, for garnish (optional)
Baked butternut squash gratin recipe
Thinly slicing the butternut squash helps it cook evenly while absorbing the sage-infused cream sauce. Parmesan added toward the end of baking creates a savory golden topping, while shallot and garlic balance the squash’s naturally sweet flavor.
Why you’ll love this butternut gratin
- Easy to prepare ahead: Slice the squash and prepare the components in advance, then assemble and bake when you’re ready to serve.
- Made for fall and holiday meals: Butternut squash, sage, cream, and parmesan make this a natural side for Thanksgiving and Christmas.
- Vegetarian: The gratin uses vegetable stock and makes a substantial meatless side dish.
Directions
How to make butternut squash gratin:
1. Preheat the oven to 400°F (200°C). Peel the butternut squash and cut it into thin 1/8-inch half-moons.
2. Melt the butter in a saucepan over medium heat. Add the shallot and garlic and cook for 1–2 minutes, until fragrant.
3. Stir in the flour and cook briefly to form a smooth roux.
4. Gradually whisk in the vegetable stock until smooth. Add the cream, sage, black pepper, and onion powder and cook gently until the sauce is smooth and slightly thickened. Do not boil.
5. Lightly butter a 9 × 13-inch baking dish. Spread about one-third of the cream sauce over the bottom and sprinkle with a little parmesan.
6. Arrange the butternut squash slices in overlapping rows. Pour the remaining cream sauce evenly over the squash.
7. Cover and bake for 20 minutes.
8. Uncover, sprinkle with the remaining parmesan, and bake for about 10 minutes more, until the squash is tender and the top is golden.
9. Finish with fresh chives and serve warm, family-style, immediately. Enjoy!
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Tips for the baked butternut squash gratin recipe
- Slice the squash evenly and fairly thin — about 1/8 inch — so it becomes tender during the relatively short baking time.
- A mandoline makes it easier to get uniform slices, but use the hand guard carefully.
- Fresh thyme or rosemary can replace the sage for a different herb flavor.
- For a richer variation, add crisp bacon before serving.
- If the top isn’t browned enough after the squash is tender, broil the gratin briefly before serving.
How to keep the butternut squash gratin leftovers
Cover the baking dish with aluminum foil and keep the butternut squash leftovers in your refrigerator for two days. Reheat, covered, in the oven at 350ºF (180ºC) until heated through.
More butternut squash recipes
- 21 Butternut Squash Recipes You Need This Fall
- Simple Butternut Squash Steaks with Garlic Butter
- Garlic Butter Roasted Butternut Squash
- Sauteed Butternut Squash with Garlic Rosemary Butter
- Roasted Butternut Squash
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