Butternut Squash Gratin Recipe
This Butternut Squash Gratin is made with leeks, sage, and walnuts. It is a delicious fall side dish, 100% worthy of the holiday table! Vegan-adaptable and gluten-free.
How to Make the Best Butternut Squash Gratin
This butternut squash gratin is the ultimate fall comfort food that deserves a place of honor on your holiday table. The combination of tender butternut squash, savory leeks, and aromatic sage creates layers of flavor that will have everyone reaching for seconds. The creamy sauce infused with nutmeg ties everything together while the crunchy walnut and cheese topping adds the perfect textural contrast.
What makes this gratin so special is its versatility. It’s naturally gluten-free and can easily be adapted for vegan diets by swapping the heavy cream for coconut milk and using vegan parmesan. Whether you’re serving it alongside your Thanksgiving turkey or as part of a cozy weeknight dinner, this dish delivers restaurant-quality results with minimal effort.
The key to perfect butternut squash gratin is slicing the squash thin enough that it becomes meltingly tender in the oven, but not so thin that it falls apart. A mandoline makes quick work of this, but a sharp knife and steady hand work just as well. Don’t skip the crispy sage garnish—those little fried leaves add an elegant finishing touch and an extra burst of herbaceous flavor.
Butternut Squash Gratin
This Butternut Squash Gratin is made with leeks, sage, and walnuts. It is a delicious fall side dish, 100% worthy of the holiday table! Vegan-adaptable and gluten-free.
Ingredients
Main Ingredients
Cream Sauce
Topping
Instructions
Preparation
- Preheat oven to 375°F.
- In a large skillet, heat olive oil or butter over medium heat. Add sliced leeks and sauté until softened, about 5 minutes.
- Add garlic and chopped sage leaves, cooking for another 2 minutes until fragrant.
- In a bowl, whisk together heavy cream, salt, pepper, nutmeg, and onion powder.
Assembly and Baking
- Layer half of the butternut squash slices in a greased 9x13 inch baking dish.
- Spread the leek and sage mixture evenly over the squash.
- Add remaining butternut squash slices on top.
- Pour the cream mixture over the layered squash, then add the water around the edges.
- Cover with foil and bake for 45 minutes.
- Remove foil, top with gruyere cheese and chopped walnuts.
- Bake uncovered for an additional 15 minutes until golden and bubbly.
- Garnish with crispy sage leaves if desired.
Notes
- For a vegan version, substitute coconut milk for heavy cream and use vegan parmesan.
- The squash can be sliced ahead of time and stored in the refrigerator until ready to use.
- This gratin pairs beautifully with roasted turkey, ham, or as part of a vegetarian holiday spread.
