Butternut Squash Sage and Mozzarella Gratin
Elevate your side dish game with this decadent Butternut Squash Sage and Mozzarella Gratin—a comforting blend of seasonal flavors and luscious textures. Tender layers of thinly sliced butternut squash are infused with the earthy aroma of fresh sage and the rich creaminess of garlic-infused olive oil. Topped with bubbly mozzarella, nutty Parmesan, and a golden breadcrumb crust, this gratin is the perfect marriage of rustic simplicity and gourmet flair. Drizzled with velvety heavy cream and baked to perfection, this dish is a showstopping addition to your holiday table or any cozy dinner gathering. Ready in just an hour, it’s designed to serve six and pairs wonderfully with roasted meats or a crisp green salad.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 cups mozzarella cheese
- 1 cup heavy cream
- 0.5 cup Parmesan cheese
- 8 leaves fresh sage leaves
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
- 0.25 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Peel the butternut squash, remove seeds, and slice into thin rounds approximately 1/4-inch thick.
In a small skillet, heat the olive oil over medium heat. Add the garlic (minced) and sauté for 1 minute until fragrant. Remove from heat and set aside.
Grease a 9x13-inch baking dish with unsalted butter.
Arrange a single layer of butternut squash slices at the bottom of the baking dish. Sprinkle lightly with salt and pepper.
Drizzle a small amount of the garlic-infused olive oil over the squash. Add a few sage leaves and a light sprinkling of mozzarella cheese.
Repeat layering the squash, garlic oil, sage, and mozzarella until all the squash is used up. Finish with a final layer of mozzarella.
Pour the heavy cream evenly over the layered squash.
Sprinkle the Parmesan cheese and breadcrumbs over the top for a golden crust.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the squash is tender and the top is golden and bubbly.
Let the gratin rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 574 mg | 44% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 541 mg | 12% | |
*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.
