Ingredients

2 lb (900g) butternut squash, peeled and sliced to 1/8 inch half-rounds

3 tablespoons butter

1 large shallot, minced

4 garlic cloves, roughly chopped

1 tablespoon all-purpose flour

1 cup low-sodium vegetable stock

1 cup heavy whipping cream

15 sage leaves

1/2 teaspoon pepper

1/2 teaspoon onion powder, optional

3 oz (100g) grated parmesan cheese

1 teaspoon chopped chives, for garnish (optional)

Instructions

Step 1: Peel the butternut squash and slice it thinly into 1/8 inch half-rounds. Remove the seeds as you go, saving the bottom part of the squash for another use if desired.

Step 2: In a small saucepan, melt the butter over medium heat. Add the minced shallot and chopped garlic and cook until fragrant, about 1 to 2 minutes.

Step 3: Stir in the flour and whisk with a wooden spoon to form a roux. The mixture will thicken and increase in volume slightly.

Step 4: Gradually whisk in the vegetable stock, continuing to whisk until smooth and combined.

Step 5: Add the heavy cream, pepper, onion powder (if using), and sage leaves. Stir continuously without letting it boil until the sauce is smooth and well combined.

Step 6: Butter a 9 x 13-inch baking dish. Pour one-third of the cream mixture into the bottom of the dish, sprinkle with some Parmesan, then layer the butternut squash slices in 2 to 3 rows, overlapping them slightly.

Step 7: Drizzle the remaining two-thirds of the cream mixture evenly over the squash layers. Cover the dish with parchment paper first to prevent sticking, then cover with foil.

Step 8: Bake the gratin covered at 375ºF (190ºC) for 20 minutes.

Step 9: Remove the foil and parchment paper, sprinkle the remaining Parmesan on top, and bake uncovered at 400ºF (200ºC) for 10 minutes until the top is golden and crispy.

Step 10: Take the gratin out of the oven, sprinkle chopped fresh chives on top if desired, and serve immediately. Enjoy!

Tips & Variations

Use fresh sage leaves for the best aroma; dried can be substituted but reduce quantity to 1 teaspoon.

For a richer flavor, try adding a pinch of nutmeg to the cream sauce.

Substitute Parmesan with Gruyère or Asiago cheese for a different twist.

Make sure to slice the squash thinly to ensure even cooking throughout the gratin.

FAQs

Can I make this gratin ahead of time?

Yes, you can assemble the gratin and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk as alternatives, but the texture will be a bit less rich. Avoid using low-fat milk as it may curdle during baking.