Description
A rich and comforting Butternut Squash and Sage Gratin featuring layers of tender butternut squash slices baked in a creamy fontina and parmesan cheese sauce infused with fresh sage, topped with a crunchy parmesan-panko crust.
Ingredients
Scale
Main Ingredients
- 1 pound (226 grams) butternut squash, peeled and sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups (272 ml) milk
- 1 cup (50 grams) fontina cheese, grated
- 2 cups (100 grams) parmesan cheese, freshly grated
- 1 tablespoon fresh sage, chopped
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground black pepper
- Salt to taste
- ½ cup (40 grams) panko breadcrumbs
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C). Butter an 8 x 8-inch (20 x 20-cm) baking dish or mini cast iron skillets evenly to prevent sticking.
- Make the cheese sauce: In a pan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour until it absorbs the butter, cooking and stirring for about 2 minutes until the mixture turns slightly darker to remove the raw flour taste. Gradually whisk in the milk and cook until the sauce thickens. Stir in the grated fontina and half of the parmesan cheese until melted and the sauce is smooth. Add fresh sage, nutmeg, and black pepper. Taste and adjust salt according to the saltiness of the cheeses.
- Assemble the gratin: Arrange one-third of the butternut squash slices in a single, slightly overlapping layer at the bottom of the prepared dish. Pour one-third of the cheese sauce over the squash. Repeat layering with another third of the squash and sauce, then finish with the last layer of squash and the remaining sauce on top.
- Add the topping: Combine the remaining parmesan cheese with panko breadcrumbs and mix well. Sprinkle this mixture evenly over the top of the gratin. Optionally garnish with a little more fresh sage.
- Bake the gratin: Place the gratin dish on a baking sheet and cover with foil. Bake in the preheated oven for 30 minutes. Depending on the thickness of the squash slices, cooking time may vary. Remove the foil and continue baking until the top is golden brown and the butternut squash is tender when pierced with a fork.
- Rest before serving: Remove the gratin from the oven and allow it to rest for 5 minutes to set before serving. This enhances the flavor and texture.
Notes
- Sweet and creamy butternut squash complements the rich fontina and parmesan cheese sauce perfectly.
- Fresh sage adds a fragrant and earthy note to the dish.
- Use similarly sized squash slices for even cooking.
- Adjust salt carefully since the cheeses are already salty.
- Resting the gratin before serving allows it to thicken and enhances the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 631
- Sugar: 10 grams
- Sodium: 1300 milligrams
- Fat: 40 grams
- Saturated Fat: 23 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 41 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 121 milligrams
