Go Back
–+ servings
Print Recipe
4.67 from 3 votes

Butternut Squash Gratin

If you're looking for a new side dish to try for Thanksgiving, look no further than this butternut squash gratin. It's a delicious and elegant dish that is sure to impress your guests.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ½ - 2 pounds (680 g) butternut squash peeled and sliced into 1/8 inch thickness
  • 1 tablespoon olive oil
  • 2 tablespoons (28 g) butter
  • 2 leeks rinsed and sliced thinly
  • 1 cup (236 ml) heavy cream
  • 1 tablespoon minced garlic
  • ½ teaspoon nutmeg
  • Salt to taste
  • ½ teaspoon black pepper
  • ½ cup (66 g) gruyere cheese + 2 tablespoons more for topping
  • ½ cup (54 g) plain breadcrumbs
  • 15 sage leaves

Instructions

  • Preheat oven to 375 °F (191 °C)
  • Peel the butternut squash and thinly slice them (about 1/8th inch thickness). When you get to the part with seeds, cut them in half and remove the seeds
    1 ½ - 2 pounds butternut squash
  • To a pan, heat the olive oil and butter. Add the leeks and garlic, a pinch of salt and sauté until the leeks turn soft.
    2 tablespoons butter, 1 tablespoon olive oil, 2 leeks, 1 tablespoon minced garlic
  • Add the cream, nutmeg, salt, pepper and let it cook for 2 minutes and switch off.
    1 cup heavy cream, ½ teaspoon nutmeg, Salt to taste, ½ teaspoon black pepper
  • Grease a 10-inch baking pan preferably one that is shallow. Layer the butternut squash slices, so they overlap slightly in the bottom of the pan.
  • Top this with some leek-cream mixture, topped with some cheese. Now place another layer of butternut squash slices on top of the cheese and repeat it with cream and cheese. Do this so you have 3 layers. Now top with more cheese and breadcrumbs.
    ½ cup gruyere cheese + 2 tablespoons more for topping, ½ cup plain breadcrumbs
  • Cover the pan with foil and bake at 375 °F (191 °C) for 40 to 45 minutes covered.
  • Remove the foil and check if a knife inserted inside goes easily (to see if the squash is cooked)
  • Now bake again at 400 °F (204 °C) for 10 minutes until the top is slightly golden.
  • Remove and top with some fried sage leaves (to fry the sage leaves, simply fry them in butter or oil for 15-20 seconds until crispy.)
    15 sage leaves

Nutrition

Serving: 1 serving | Calories: 411 kcal | Carbohydrates: 43 g | Protein: 9 g | Fat: 25 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.2 g | Cholesterol: 67 mg | Sodium: 202 mg | Potassium: 1059 mg | Fiber: 6 g | Sugar: 9 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code