Description
This Butternut Squash Gratin is a creamy, flavorful fall side dish featuring tender butternut squash slices baked with sautéed leeks, chopped sage, walnuts, and melted gruyere cheese. It’s rich with aromatic herbs and a subtle nutmeg seasoning, offering a comforting, elegant addition to your holiday table. The recipe is easily adaptable for vegan and gluten-free diets by substituting dairy ingredients accordingly.
Ingredients
Scale
Vegetables and Herbs
- 2 lb butternut squash, peeled and sliced into 1/8 inch disks
- 2 medium leeks, thinly sliced
- 4 garlic cloves, roughly chopped
- 15 sage leaves, chopped (plus 8 whole sage leaves for optional crispy garnish)
Dairy and Liquids
- 2 tablespoons olive oil or butter
- 1 cup heavy cream (or substitute coconut milk for vegan option)
- 1/4 cup water
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon onion powder (optional)
Cheese and Nuts
- 3 ounces gruyere cheese (or substitute parmesan or vegan parmesan)
- 1/2 cup walnuts, chopped
Instructions
- Prepare the vegetables: Peel the butternut squash and slice it into 1/8 inch thick disks to ensure even cooking. Thinly slice the leeks and roughly chop the garlic cloves. Chop 15 sage leaves finely and set aside 8 whole leaves if you wish to use them for garnish later.
- Sauté the aromatics: Heat olive oil or butter in a large pan over medium heat. Add the sliced leeks and garlic, cooking until softened and fragrant, about 5-7 minutes. Stir in the chopped sage leaves to release their flavor.
- Mix cream and seasonings: In a bowl, combine the heavy cream (or coconut milk), salt, pepper, ground nutmeg, and onion powder if using. Stir well to incorporate all the spices evenly.
- Layer the gratin: In a greased baking dish, arrange a layer of butternut squash slices evenly. Sprinkle some walnuts and a portion of the sautéed leek and sage mixture over the squash. Pour a little of the cream mixture and some grated gruyere cheese. Repeat these layers until all ingredients are used, finishing with cheese on top.
- Add moisture and bake: Pour 1/4 cup of water around the edges of the gratin dish to keep the squash moist during baking. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Finish baking uncovered: Remove the foil and continue baking for another 15 minutes or until the squash is tender, the top is golden brown, and the cheese is bubbly. If desired, crisp the reserved whole sage leaves by quickly frying them in a little oil and sprinkle on top as garnish.
- Serve: Allow the gratin to rest for a few minutes after baking before serving warm as a hearty, flavorful side dish.
Notes
- This gratin is perfect for fall and holiday meals, combining classic seasonal flavors.
- For a vegan version, use coconut milk and vegan parmesan or nutritional yeast in place of dairy.
- The walnuts add a nice crunchy texture complementing the creamy squash layers.
- Optional crispy sage leaf garnish adds an elegant touch and extra herbal aroma.
- Make sure squash slices are evenly thin for consistent baking results.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 201
- Sugar: 4.3 g
- Sodium: 239.5 mg
- Fat: 12.7 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 19.3 g
- Fiber: 3.1 g
- Protein: 5.4 g
- Cholesterol: 28.7 mg
