Butternut Squash Gratin with Onion and Sage
Elevate your autumn table with this luxurious Butternut Squash Gratin with Onion and Sage, a comforting blend of creamy layers and crisp golden topping. Thinly sliced butternut squash pairs perfectly with sweet caramelized onions, earthy sage, and a hint of nutmeg for a dish that’s both elegant and irresistibly cozy. Topped with a crunchy layer of Parmesan-infused panko breadcrumbs, this gratin bakes to bubbling perfection, filling your kitchen with mouthwatering aromas. Ideal as a show-stopping side dish or vegetarian main, this easy-to-follow recipe is ready in just over an hour and serves up to six. Impress your guests with this rich, savory gratin that combines classic flavors with a modern twist!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 1 large yellow onion
- 6 leaves fresh sage leaves
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 3 ounces Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg, ground
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a thin layer of butter or olive oil.
Peel and deseed the butternut squash. Slice it into 1/8-inch thin rounds using a sharp knife or mandoline for even cooking.
Peel and finely slice the yellow onion. Chop the sage leaves into small pieces and set them aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, for 10-12 minutes until caramelized and golden. Add the minced garlic and sage during the last 2 minutes of cooking, stirring continuously. Remove from heat and set aside.
In a small saucepan, heat the heavy cream with the ground nutmeg, salt, and black pepper over low heat, stirring frequently, until warmed through. Do not let it boil. Remove from heat.
Layer half of the butternut squash slices in the prepared baking dish, overlapping slightly. Spread half of the caramelized onion mixture over the layer, followed by 1.5 ounces of grated Parmesan.
Repeat the layers with the remaining squash, onions, and Parmesan. Pour the warmed cream evenly over the top, ensuring it seeps between the layers.
In a small bowl, combine the panko breadcrumbs, the remaining 1 ounce of grated Parmesan, and 1 tablespoon of melted butter. Mix thoroughly, then sprinkle evenly over the top of the gratin.
Drizzle the top of the breadcrumbs with the olive oil for extra crispiness.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
Allow the gratin to rest for 5-10 minutes before serving. Garnish with additional sage leaves if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 28.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1392 mg | 107% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
