Butternut Squash and Sage Gratin

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This Butternut Squash and Sage Gratin is a delicious cheesy side dish similar to scalloped potatoes. Sweet, thinly sliced ​​butternut squash is roasted in a Fontina and Parmesan cream sauce, then sprinkled with crunchy panko breadcrumbs and baked until golden. This is an ideal addition to your Christmas or Thanksgiving dinner table.

Cast iron skillet filled butternut squash and sage gratin with serving spoon

Ingredients

  • Butternut squash
  • Butter
  • Flour
  • Milk
  • fontina cheese
  • parmesan cheese
  • Fresh sage leaves
  • Nutmeg
  • Salt
  • Black pepper
  • Panko breadcrumbs

What is gratin?

Any dish prepared the French way, au gratin, means you bake it in cream or milk with cheese. This recipe adds a little twist with panko breadcrumbs for a delicious, crunchy topping.

Gratin dish

I recently bought some small cast iron skillets because they are so cute. You can cook in it and serve food directly in the pan. I had leftover butternut squash from making Thai Butternut Squash Soup, so I made this gratin.

If you don’t have a cast iron skillet, you can also make the recipe in an 8 x 8 inch (23 x 23 cm) square or oval baking dish.

The tried and true gratin recipe

If you’ve ever made gratin or scalloped potatoes, you know the milk or cream can curdle and the cheese can separate, creating a greasy layer. Here is my foolproof recipe for avoiding both problems. This gratin recipe has stood the test of time — a favorite since I first shared it in 2014 and remains popular today.

The inside of a butternut squash gratin features bright orange pumpkin and a creamy cheese sauce

Tips for Making Butternut Squash Gratin

1. Choose the right pumpkin.
Look for firm butternut squash with smooth, blemish-free skin. Smaller pumpkins tend to be sweeter and less watery.

2. Slice evenly.
Cut the butternut slices into rounds or cubes so they cook evenly. A sharp knife or mandoline is the best choice.

3. Cook first if necessary.
If you want to speed up the baking, lightly steam or sauté the pumpkin slices before layering them—the pumpkin slices will soften more quickly in the gratin.

4. Preheat the oven.
A hot oven ensures the cheese sauce bubbles evenly and the top turns golden and crispy as the squash cooks

5. Coat carefully.
Start with a layer of butternut squash at the bottom of the pan as a barrier to prevent the sauce from burning. Replace the pumpkin with the cheese sauce in an even layer, and don’t overdo it—a layer that is too thick may take longer to cook.

6. The choice of cheese is important.
Use a combination of Fontina cream with Parmesan for richness and golden crust. An extra sprinkle of Parmesan with breadcrumbs adds flavor.

7. Bake without lid.
This ensures the top is golden and bubbly while the inside is perfectly cooked. Tent with foil if the top browns too quickly.

8. Let it rest.
Let the gratin rest 5–10 minutes after baking; it will firm up a bit and make serving easier.

Instructions for cutting a whole butternut squash

Cut off the top end of the pumpkin.

Cut off the top of the butternut squa
Peeling butternut squash

Cut the long neck as close to the rounded tip as possible. This is especially useful for this recipe, as it allows you to cut as many rounds as possible.

3 butternut squash
Remove the seeds from the pumpkin

Cut the tuber in half and use a spoon to scrape out the seeds.

Cut the pumpkin flesh to the size required for your recipe. In this case, slice it thinly.

A cutting board with sliced ​​butternut squash, fresh sage, parmesan cheese and grated fontina seen from above

Slicing butternut squash

When slicing butternut squash, I recommend using a mandolin. The thinner the slices, the faster they cook.


Butternut squash is best for gratins

Choose a long-necked butternut squash so you can cut lots of rounds for the gratin. Use a mandoline to get thin, even slices, unless you can slice very thin with a sharp knife.

Gratin cheese sauce

For the sauce, I took inspiration from the Baked Gnocchi with Sage and Cheese that I made last year. The cheese sauce is so good, it has to be repeated.

The best cheese for gratin

I always recommend using whatever good melty cheese you like when making cheese sauce. I can’t always find Fontina in my grocery stores, so Gruyère is a delicious alternative. Sharp white cheddar or Havarti also melts beautifully. A reader recently suggested trying creamy Gorgonzola for a unique twist. For the panko topping, Parmesan is the best choice for adding a nutty golden crust.

2 butternut squash and sage gratin in a mini cast iron skillet

panko topping

I chose panko breadcrumbs instead of regular breadcrumbs to add a lighter, crunchier texture to the top of the gratin. To make it also use gluten-free breadcrumbs.

2 mini cast iron skillets with butternut squash and sage gratin on a baking sheet ready for the oven

The perfect one holiday side dish

This creamy Butternut Squash Gratin is the ultimate holiday side dish. Perfect for Thanksgiving, Christmas or any meal, it’s rich, cheesy and irresistible. Feeding a crowd? Simply double the recipe and bake in a 9 x 13 inch (23 x 33 cm) baking dish. It was so popular at Thanksgiving that it quickly became a Christmas repeat request!

Leftover butternut squash gratin

Allow the gratin to cool completely before storing. Transfer leftovers to an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze some in freezer-safe containers for up to 2 months. When ready to eat, reheat in the oven until warm to keep the top crispy, or pop a portion in the microwave for a quick meal.

It tastes just as delicious when reheated. Warm in the oven until bubbly, or pop a serving in the microwave for a quick snack.

Leftovers can also be the perfect accompaniment to other dishes, pairing beautifully with Grilled Chicken, Pork Chops or vegetarian main dishes.

If you’ve tried my Butternut Squash and Sage Gratin, please leave a star rating on the recipe. You can also leave a comment or ask a question below.

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Preparation Time
15 minutes

Time to Cook
40 minutes

Amount of Time
55 minutes

Ingredients

  • 1 pound (226 grams) peeled and sliced ​​butternut squash, *see note

  • 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 grated fresh nutmeg

  • ¼ teaspoon ground black pepper

  • Salt to taste

  • ½ cup (40 grams) panko breadcrumbs

instructions

  • Preheat oven to 375°F/190°C.
  • Grease an 8 x 8 inch (20 x 20 cm) baking pan or mini cast iron skillet.
  • Melt 4 tablespoons butter in a skillet over medium heat. Beat in the flour until it absorbs the butter. Cook, stirring frequently, for 2 minutes to remove the flour taste, the color will start to darken when ready. Beat the milk slowly until it thickens. Stir in the fontina and half the Parmesan cheese until completely melted and the sauce is smooth. Stir in the sage, nutmeg and pepper. Taste the sauce and taste the salt. This depends on how salty your cheese is.
  • Arrange ⅓ of the butternut squash slices in a single layer, slightly overlapping them on the bottom of the dish.
  • Pour ⅓ of the sauce over the first layer of butternut squash. Arrange another layer of butternut squash and top with ⅓ of the sauce. Arrange the final layer of butternut squash and drizzle with the remaining sauce.
  • Mix the remaining Parmesan cheese with the panko and stir well. Sprinkle the gratin with an even layer of panko and a little more sage if desired.
  • Place the dish on a baking sheet, cover with foil and bake for 30 minutes. The time depends on how thick you slice the pumpkin. Remove the foil and continue baking until the top is golden and the butternut squash is tender when inserted with a fork.
  • Remove from the oven and let rest for 5 minutes before serving.

    • Notes

    Choose butternut squash with a long neck so you can cut it into circles.

    Nutrition Information

    Produce

    4

    Portion Size

    1

    Amount Per Serving

    Calories 631Total Fat 40 gramsSaturated fat 23gTrans Fat 0 gramsUnsaturated Fats 13gCholesterol 121mgSodium 1300mgCarbohydrate 41gFiber 5gSugar 10 gramsProteins 30 grams

    These nutritional calculations provided by Nutronix are guidelines only and are not intended for any particular diet.


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