Description

A creamy and flavorful Butternut Squash Gratin featuring tender slices of butternut squash baked with sautéed leeks, aromatic sage, garlic, and rich Gruyere cheese. This comforting fall side dish is enhanced with crunchy walnuts and can be easily adapted to vegan and gluten-free diets by substituting dairy ingredients. Perfect for holiday tables or cozy family dinners.

Ingredients

Scale

Vegetables and Herbs

2 lb butternut squash, peeled, sliced into 1/8 inch disks
2 medium leeks, thinly sliced
4 garlic cloves, rough chopped
15 sage leaves, chopped (plus 8 more for crispy sage leaf garnish, optional)

Dairy and Liquids

2 tablespoons olive oil or butter
1 cup heavy cream (or substitute coconut milk for vegan)
1/4 cup water

Spices and Seasonings

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon onion powder (optional)

Cheeses and Nuts

3 ounces Gruyere cheese (or substitute Parmesan or vegan Parmesan)
1/2 cup walnuts, chopped

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Instructions

Prepare the Butternut Squash: Peel the butternut squash and slice it into thin 1/8-inch disks to ensure even cooking and a tender texture in the gratin.
Sauté the Leeks, Garlic, and Sage: In a skillet, heat olive oil or butter over medium heat, add thinly sliced leeks, rough chopped garlic, and chopped sage leaves. Sauté until the leeks are translucent and fragrant to build a flavorful base for the gratin.
Combine Cream Mixture: In a bowl, mix together the heavy cream (or coconut milk), salt, pepper, nutmeg, and optional onion powder. This will be poured over the squash for a rich and spiced cream sauce.
Layer the Gratin: In a baking dish, arrange layers of butternut squash disks evenly. Sprinkle sautéed leek mixture and walnuts between the layers. Pour the cream mixture evenly over all the layers ensuring good coverage.
Add Cheese and Water: Sprinkle shredded Gruyere cheese uniformly over the top of the assembled layers. Pour 1/4 cup of water into the dish to help steam the squash and keep it moist while baking.
Bake the Gratin: Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for about 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden, bubbly, and the butternut squash is tender when pierced with a fork.
Optional Crispy Sage Garnish: While the gratin bakes, crisp the extra 8 sage leaves in a small amount of oil on stovetop until crispy to use as an aromatic garnish when serving.
Serve Warm: Let the gratin rest for a few minutes after baking, then garnish with crispy sage leaves if desired, and serve warm as a comforting fall side dish.

Notes

This dish is vegan-adaptable by substituting heavy cream with coconut milk and using vegan Parmesan or nutritional yeast in place of Gruyere cheese.
Use walnuts for added crunch and a complementary earthy flavor, but pecans or hazelnuts would also work well.
The gratin pairs beautifully with roasted meats or as a hearty vegetarian main paired with a green salad.
Make sure to slice the butternut squash evenly thin to ensure even cooking and a creamy texture.
Leftovers can be refrigerated for up to 3 days and gently reheated in the oven.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 201
Sugar: 4.3 g
Sodium: 240 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: 29 mg