Butternut Squash & Sage Gratin Recipe

A vegetable-forward gratin with layers of roasted butternut squash, cream, and crispy sage. A beautiful alternative to potato-based gratins that celebrates autumn flavours and makes an elegant side dish or vegetarian main. This recipe is part of our 5 One-Pot Dishes for Your Round Baking Bowl series. Prep Time: 20 minutesCook Time: 55 minutesServings: 6-8Difficulty: MediumDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 1 large butternut squash (about 1.2 kg / 2.5 lbs), peeled, seeded, and thinly sliced (about 3mm / 1/8 inch) 2 tbsp olive oil 3 tbsp butter, divided 20-25 fresh sage leaves 3 cloves garlic, minced 375 ml (1½ cups) heavy cream 125 ml (1/2 cup) whole milk 100g (1 cup) Gruyère or Parmesan cheese, grated 1/4 tsp nutmeg, freshly grated 1 tsp salt 1/2 tsp freshly ground black pepper 50g (1/2 cup) panko breadcrumbs (optional, for extra crunch) Instructions Preheat oven to 190°C (375°F). Butter your 3-quart round baking bowl generously. In a large frying pan, heat olive oil and 1 tbsp butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and set aside on paper towel. Reserve the sage-infused oil in the pan. Add the minced garlic to the same pan and cook for 30 seconds until fragrant. Pour in the cream and milk, and bring to a gentle simmer. Stir in half the cheese, nutmeg, salt, and pepper. Remove from heat. Arrange a layer of butternut squash slices in the bottom of the prepared bowl, overlapping slightly. Pour a few spoonfuls of the cream mixture over the squash and scatter a few crispy sage leaves on top. Repeat the layering process—squash, cream, sage—until all the squash is used, finishing with a layer of cream. Press down gently to ensure the squash is submerged. Sprinkle the remaining cheese over the top. If using breadcrumbs, toss them with 2 tbsp melted butter and scatter over the cheese. Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the squash is tender when pierced with a knife. Let rest for 10 minutes before serving. Garnish with any remaining crispy sage leaves. Tips & Notes Use a mandoline to slice the squash uniformly for even cooking. Peeling butternut squash is easier if you microwave it whole for 2-3 minutes first—the skin softens and peels away more easily. For a lighter version, substitute half the cream with vegetable or chicken stock. This gratin pairs beautifully with roasted meats or can stand alone as a vegetarian main with a green salad. Make ahead: assemble completely, cover, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time if baking from cold. Swap butternut squash for sweet potato, pumpkin, or a mix of root vegetables. Dietary Info: Vegetarian, gluten-free (if breadcrumbs are omitted)

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