Description
A rich and comforting Butternut Squash and Sage Gratin featuring layers of tender butternut squash baked in a creamy fontina and parmesan cheese sauce, accented with fresh sage and topped with a crispy panko and parmesan crust.
Ingredients
Scale
Main Ingredients
- 1 pound (226 grams) butternut squash, peeled and sliced
- 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 freshly grated nutmeg
- ¼ teaspoon ground black pepper
- Salt to taste
- ½ cup (40 grams) panko breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat oven to 375°F (190°C). Butter an 8 x 8-inch (20 x 20 cm) baking dish or mini cast iron skillets to prevent sticking and ensure an even bake.
- Make the Cheese Sauce: Melt 4 tablespoons unsalted butter in a pan over medium heat. Whisk in 4 tablespoons flour and cook while stirring for 2 minutes until the mixture darkens slightly. Slowly whisk in 2 cups milk until the sauce thickens. Stir in 1 cup fontina cheese and half of the parmesan cheese (1 cup) until melted and smooth. Add 1 tablespoon chopped fresh sage, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, and salt to taste depending on cheese saltiness.
- Layer the Gratin: Arrange one-third of the butternut squash slices in a single, slightly overlapping layer on the bottom of the prepared baking dish. Pour one-third of the cheese sauce over the squash. Repeat layering with another one-third of squash and sauce. Finish with the remaining squash slices topped with the rest of the sauce.
- Prepare the Topping: Mix the remaining parmesan cheese (1 cup) with ½ cup panko breadcrumbs thoroughly. Spread this mixture evenly over the top of the gratin. Optionally, sprinkle a little extra fresh sage on top for garnish and flavor.
- Bake Covered: Place the gratin dish on a baking sheet, cover with foil, and bake in the preheated oven for 30 minutes. Baking time may vary depending on slice thickness.
- Bake Uncovered and Finish: Remove the foil and continue baking until the top is golden brown and crispy and the butternut squash is tender when pierced with a fork, approximately an additional 10–15 minutes.
- Rest and Serve: Remove from oven and let sit for 5 minutes before serving to allow the gratin to set and flavors to meld.
Notes
- Sweet and creamy butternut squash pairs beautifully with the nutty flavors of fontina and parmesan cheese.
- Fresh sage adds an aromatic herbaceous note that complements the richness of the gratin.
- Adjust seasoning carefully because parmesan and fontina cheeses can be quite salty.
- Slice butternut squash evenly for uniform cooking and layering.
- Using a foil cover during initial baking keeps the gratin moist before crisping the top.
Nutrition
- Serving Size: 1 serving
- Calories: 631
- Sugar: 10 grams
- Sodium: 1300 milligrams
- Fat: 40 grams
- Saturated Fat: 23 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 41 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 121 milligrams
