If you love cozy, comforting dishes that feel like a warm hug on a plate, then you’re going to adore this Butternut Squash Sage Gratin Recipe. It’s rich, creamy, and packed with fall flavors that come together in the most delightful way. Whether you’re making it for a weeknight dinner or a special occasion, this gratin is always a crowd-pleaser, and I can’t wait to share all my tips and tricks to help you nail it perfectly every time.

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Why You’ll Love This Recipe

Simple, Classic Ingredients: Using butternut squash, sage, and cheeses creates a natural harmony in flavor that’s hard to beat.
Perfectly Creamy: The fontina and parmesan cheese sauce is luscious without being heavy, giving a silky texture you’ll crave.
Make-Ahead Friendly: You can prep it in advance, which makes it a lifesaver when entertaining.
Crunchy Topping: The panko breadcrumb mix adds the perfect golden, crispy finish that contrasts beautifully with tender squash underneath.

The dish is in a dark skillet, showing three main layers. The bottom layer is creamy and white with a thick sauce texture, visible around the edge where some is scooped out. The middle layer is bright orange, soft and smooth, likely mashed vegetables. The top layer is a crumbly golden-brown crust with small green herb bits spread thin and evenly across the surface. The skillet rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Butternut Squash Sage Gratin Recipe plays a vital role. The butternut squash brings sweetness and creaminess, while sage adds an earthy note that elevates the dish. Using fresh cheese and good-quality butter really pays off, so I’ll share some tips for picking the best.

Butternut squash: Look for a firm, bright orange squash without soft spots. Peeling and slicing evenly is key for cooking the gratin evenly.
Unsalted butter: I swear by unsalted to control saltiness precisely, especially with cheese-heavy dishes.
All-purpose flour: This is the base for the creamy roux; make sure to cook it thoroughly to avoid a raw flour taste.
Milk: Whole milk works best for richness, but you can substitute with a creamier option if you want a decadently rich sauce.
Fontina cheese: A mild, creamy cheese that melts beautifully, creating that luscious sauce texture.
Parmesan cheese: Freshly grated parmesan adds sharpness and depth — don’t use pre-grated for the best melt and flavor.
Fresh sage: Adds an aromatic, earthy touch that pairs perfectly with sweet squash.
Nutmeg: Just a pinch gives warmth and enhances the creamy sauce.
Ground black pepper: Freshly ground for brightness and a little kick.
Salt: Essential for balancing flavors, adjusted according to the saltiness of your cheese.
Panko breadcrumbs: For a light, crunchy topping that creates the perfect golden crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love this Butternut Squash Sage Gratin Recipe as is, it’s always fun to tweak it depending on what you have on hand or dietary preferences. I encourage you to experiment – that’s half the joy of cooking!

Dairy-Free Version: I once swapped the milk and cheeses for cashew cream and nutritional yeast, and while different, it still had incredible creaminess and flavor.
Herb Variations: If you’re out of sage, thyme or rosemary work beautifully, giving the dish a different but equally comforting character.
Add Protein: For a heartier side or main, layering in cooked sausage or crispy bacon adds a savory hit that my family totally loves.
Spicy Kick: A dash of red pepper flakes in the sauce gave a nice warmth that balanced the sweet squash perfectly.

How to Make Butternut Squash Sage Gratin Recipe

Step 1: Prep Your Butternut Squash and Oven

First, preheat your oven to 375°F (190°C). Then peel and slice one pound of butternut squash into even, thin slices (about 1/8 inch thick). This helps the squash cook evenly and become tender without turning to mush. Use a sharp knife or mandoline if you have one. I always butter my baking dish thoroughly to keep everything from sticking and to add a touch of richness.

Step 2: Make the Creamy Cheese Sauce

In a pan over medium heat, melt the butter, then whisk in the flour. This creates a roux—you want to cook this mixture for about 2 minutes, until it smells nutty and just starts to turn a light golden brown. This step is crucial to avoid a raw flour taste. Gradually whisk in the milk, stirring constantly until the sauce thickens up. Stir in the fontina and half the parmesan cheese until melted and silky. Then add the fresh sage, nutmeg, and pepper. Taste and add salt carefully—you won’t want to overdo it since Parmesan is already salty.

Step 3: Layer the Gratin

Start by arranging one-third of the butternut squash slices in a single, slightly overlapping layer in your prepared dish. Pour one-third of the cheese sauce over this layer. Repeat this process two more times, making sure the last layer is topped with the remaining sauce. This layering ensures every bite is full of flavor and creaminess.

Step 4: Add the Crunchy Topping and Bake

Mix the remaining Parmesan cheese with the panko breadcrumbs, then sprinkle this evenly over the top of the gratin. Add a few extra sage leaves if you’re feeling fancy. Place the dish on a baking sheet (in case it bubbles over) and cover with foil. Bake for 30 minutes; remove the foil and bake for another 15-20 minutes until the top is golden and the squash is fork-tender. Let it rest for at least 5 minutes before serving — this step helps everything set nicely.

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Pro Tips for Making Butternut Squash Sage Gratin Recipe

Even Slices Matter: I learned the hard way that uneven squash slices mean some parts get mushy while others stay firm—use a mandoline if you can for the best results.
Cook Your Roux Properly: Don’t rush the roux stage—cooking the butter and flour mixture until it brunette slightly stops the dish tasting floury.
Fresh Cheese is Key: Freshly grated fontina and parmesan melt better and taste so much brighter than pre-grated varieties.
Let it Rest: I always let the gratin sit a few minutes after baking—it firms up so you can serve nice slices instead of a sloppy puddle.

How to Serve Butternut Squash Sage Gratin Recipe

Two cast iron skillets sit on a dark wooden surface, each filled with a baked dish that has a creamy, melted cheese base topped with a golden-brown breadcrumb crust speckled with small bits of green herbs. The cheese base is bubbling slightly at the edges, showing a smooth and rich texture beneath the crunchy top layer. Next to the skillets is a yellow cloth with a shiny spoon and fork resting on it, and a few green herb leaves nearby. The scene is cozy and rustic with warm tones and natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this gratin with a sprinkle of fresh sage leaves or some extra parmesan for a pretty, flavorful touch. Sometimes, I add a drizzle of browned butter over the top just before serving—it’s a simple trick that adds deep, nutty flavor and makes the dish even more special.

Side Dishes

This gratin is a fantastic side for roasted chicken or turkey, especially around the holidays. It also pairs wonderfully with earthy roasted Brussels sprouts or a crisp green salad dressed with lemon vinaigrette, which helps cut through the richness.

Creative Ways to Present

I’ve served this Butternut Squash Sage Gratin Recipe in individual mini cast iron skillets for a dinner party—it felt so cozy and special. You could also try layering it in pretty glass baking dishes to show off those colorful layers, which always gets compliments and happy oohs from guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. It reheats beautifully, and the flavors seem to meld even better after a day or two, making lunch the next day just as delightful as dinner.

Freezing

I’ve frozen this gratin a few times and found it does pretty well — just cool it completely, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When you’re ready to use it, thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I cover the gratin with foil to keep it from drying out and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. If you want the topping crisp again, remove the foil during the last 5-10 minutes of baking.

FAQs

Can I use another type of squash for this Butternut Squash Sage Gratin Recipe?

Absolutely! While butternut squash is ideal due to its sweetness and texture, you can substitute delicata or kabocha squash. Keep in mind their cooking times and sweetness vary, so check for tenderness as you bake.
Is it possible to make this gratin vegan or dairy-free?

Yes! Swap dairy milk for plant-based milk like almond or oat, use vegan butter, and replace cheeses with cashew cream and nutritional yeast for cheesy flavor. The texture might differ but it’s still delicious.
How do I avoid a soggy gratin when baking?

Ensure you slice the squash thinly and evenly so it cooks through properly. Also, pre-cooking the sauce to thicken it before layering helps prevent excess liquid, resulting in a creamy but not watery gratin.
Can I prepare this dish in advance?

Definitely! You can assemble the gratin fully, cover it with foil, and refrigerate overnight. Just add a few extra minutes to baking time if baking straight from the fridge.

Final Thoughts

This Butternut Squash Sage Gratin Recipe holds a special place in my recipe box because it’s impressively simple, yet so full of comforting flavor and texture. Every time I make it, I’m reminded that sometimes the best dishes are the ones with humble ingredients lovingly prepared. I hope you enjoy this recipe as much as my family and I do — I’m certain it’ll become a favorite in your household, too!