Description
A creamy and delicious butternut squash gratin, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash (peeled and thinly sliced into half rounds)
- 1 tbsp butter (for sautéing)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour (substitute with gluten-free flour if needed)
- 2 cups vegetable stock (use homemade for best results)
- 1 cup heavy cream
- 1 tsp black pepper
- 1 tsp onion powder
- 4–5 sage leaves (fresh, chopped)
- 1 cup parmesan cheese (grated)
- 2 tbsp fresh chives (chopped for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and thinly slice the butternut squash into half rounds. Scoop out the seeds when you reach the center.
- In a small saucepan, melt the butter over medium heat, then sauté the shallot and garlic until fragrant (about 1-2 minutes).
- Add the flour to the saucepan and whisk to create a roux, cooking it for another minute.
- Gradually whisk in the vegetable stock, stirring until the mixture thickens.
- Stir in the heavy cream, black pepper, onion powder, and sage leaves without boiling until smooth.
- Grease a 9 x 13-inch baking dish with a small knob of butter. Pour 1/3 of the cream mixture at the bottom of the dish, sprinkle with a bit of parmesan, then layer the butternut squash slices in 2-3 overlapping rows.
- Drizzle the remaining cream mixture over the squash. Cover the gratin with parchment paper, then foil if necessary.
- Bake the gratin for 20 minutes at 400°F (200°C).
- Remove from the oven, uncover, sprinkle remaining parmesan cheese on top, and bake uncovered for an additional 10 minutes until golden and crispy.
- Sprinkle with fresh chives and serve immediately.
Notes
- Use homemade vegetable stock for better flavor.
- Feel free to substitute the heavy cream with a lighter option if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg