butternut squash gratin

Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious vegetarian side dish, highlighting the best of fall ingredients, worthy of the holiday table! Vegan-adaptable!

Butternut Gratin With Leeks, Sage And Walnuts

lb butternut squash, peeled, sliced to 1/8 inch disks.

olive oil

leeks,

garlic cloves, rough chopped

sage leaves (8 more for crispy sage leaf garnish- optional)

——

heavy creamy (or sub

salt and pepper

nutmeg

onion powder, optional

——-

water or broth

gruyere cheese (or sub parmesan

toasted walnuts, chopped

Butternut Gratin with Leeks, Sage and Walnuts

Prep Butternut

Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the &#8220;prettiest&#8221; slices for the top of the gratin. ( There will be 3 layers of butternut &#8211; so you could divide into 3, placing any misshapen pieces in the middle layer)

Cook the Leeks

Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.

Whisk

the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.

Layer

 Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is BEST here ensuring even cooking.  Grease the pan, add 1/4 cup water to the bottom of the pan. Layer with Butternut squash overlapping slightly. Sprinkle with half of the sauteed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of butternut- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of butternut, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of gratin.

Bake 45 minutes covered

. Uncover, confirming the butternut is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden.

To make the crispy sage leave garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, sauteing each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.

Preheat oven to 375 F

So good! I didn't know what to expect from this recipe. I've never cooked with leeks or fresh sage before and I don't often use special cheeses. But everything came together very easily. I didn't worry about arranging the squash just so - I used my kitchenaid slicer to whip through the veggies and so it wasn't super pretty, but it worked well and it looked just fine in the end under the cheese. :) I don't suggest any tweaks - it was excellent. I'll definitely be making this again.

OMG, sooooo good ! I did not have fresh sage, so i use sage pesto i had frozen. This will be redone again and again for sure. Thanks for all your great recipes, you are one of my best recipes website, if not the best !

Divine!! Easy to make and such great presentation and flavour - the butternut is the key. Thanks again Sylvia, love your recipes✨

The ultimate cosy supper dish on a cold, dark and windy evening. Tasted amazing and the toasted walnuts added a lovely interesting texture. Used dried sage as couldn’t get fresh and served with salad and bread! Sublime! Thanks Sylvia

This was SO GOOD! My husband made it for thanksgiving to go with our slow roasted goose and I’m now going to insist we cook it every year. It easily substitutes both mashed potatoes and yams—yum!

Butternut squash gratin is everything you&#039;d want in a cozy casserole dish. Cheesy, creamy, flavoured with thyme and garlic and extremely delicious!

Butternut Squash Casserole (Gratin)

400 milliliters/ 1 3/4 cups double cream/whipping cream

bay leaves

thyme

garlic (crushed)

tsp nutmeg

butter

lbs large butternut squash

100 grams/ 1 cup mature white Cheddar cheese

Preheat the oven to 350F/180C. Mix the heavy cream with nutmeg, crushed garlic clove, thyme sprigs and bay leaves and bring it to a boil. Take off the heat and let infuse for 10-15 minutes.

Peel, deseed and slice a large butternut squash and layer a half of it in a large and shallow buttered dish. Pour a half of the herb and garlic infused cream over the squash. Then add the second layer and cover with the remaining cream. Cover with a tin foil and bake at 350F/ 180C for 30 min.

Uncover and sprinkle with grated cheese. Bake for 20-30 minutes longer uncovered until the cheese is melted and golden and cream is bubbling around the edges.

Gratin's are usually loaded with butter and cream, this lightened version is healthier and flavorful, you won't miss all the cream! A perfect side dish for Turkey or Roasted Chicken.

Butternut Squash Gratin

butternut squash, peeled

2% reduced fat milk

garlic

shallot (minced)

parmesan cheese

salt

black pepper (to taste)

Cooking spray

unsalted butter

whole wheat or gluten-free panko

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

cooking spray

Garlic Clove

Preheat oven to 400 degrees.

Slice butternut squash into 1/4-inch thick slices. You can do this with a knife, I did this with my spiralizer which is much easier, click here for directions.

In a large bowl, combine the milk, garlic, shallot, thyme, ½ of the parmesan, ½ teaspoon salt and pepper.  Add the squash and toss to coat. Spray a medium oven-safe casserole dish with cooking spray.  Transfer squash mixture to casserole dish and set aside.

In a medium microwave safe bowl, melt butter.  Add breadcrumbs, remaining parmesan, ¼ teaspoon salt, and pepper.  Evenly spread breadcrumb mixture over squash, cover with foil and bake for 45 minutes.  Uncover and broil 2-3 minutes to brown top (watch carefully because it browns quickly!)

This was too watery for me. I think if the squash had been steamed first, it would have made for a better dish. I had an inch of water/squash juice sitting on the bottom of my casserole dish.

This was absolutely delicious! Our priest came to dinner and he loved it. Not difficult to make. Will be bringing it to Thanksgiving dinner.

Made this last night with a pork loin &amp; a cherry-almond slaw. It was delicious but my Inspirializer  would not hold the squash firmly enough to use it. It took forever to slice with a knife- my pork loin was almost done before I even got this in the oven. I was incredibly frustrated. I will use pre-cubed squash it I make it again.

I've made this 3 times already, and brought it to 2 family dinners and everyone loved it. Cutting the squash is a pain but well worth it. Also good with dried thyme.

Wonderful way to make butternut. I even went with preseason ed panko so skipped the butter and cheese in the topping. I used asiago laughing cow wedges (2) to mix into the milk, shallots and herbs.  I love any winter squash and am glad I tried this one. Would be a nice one to take to a potluck too.  I did use the spiral cutter and it worked out just fine. I think adding blanched kale chopped might be good in this too.  Had this with your dijon lime chicken legs and a kale salad also from the web site.

This recipe was perfect with a pork loin. 
My guests had 2nds

It was good, we liked it and it was easy to make!

This was DELICIOUS!!! Everyone in my family gobbled this up, even the ones who don't normally love squash. Thanks for this!!!

I made this tonight as a side for dinner. It was relatively easy and so delicious! My only recommendation would be to use a shallow casserole dish. I used a medium one that was deep and it took over and hour and half to cook. An absolute keeper!

Easy to make, tasts good and can be reheated.

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Butternut Squash Casserole (Gratin)

Butternut Squash Gratin

Top 3 butternut squash gratin recipes from across the web

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Butternut Gratin With Leeks, Sage A...

Butternut Squash Casserole (Gratin)

Butternut Squash Gratin

The most viewed butternut squash gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine