If you are seeking comfort food for autumn and winter, this Italian-style gratin is the answer. The true star of this dish is the Parmesan-Sage Cream that holds the butternut squash together. This creamy comforting dish could also be made with a blend of squash and potatoes, or using only potatoes.
- 2-3 pounds butternut squash, peeled and sliced
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage leaves
- 1 cup Parmesan cheese, grated
- 1 1/2 teaspoons kosher salt
- Fresh sage leaves for garnish
- 2 tablespoons butter for preparing the casserole dish
Preheat the oven to 375 degrees. Using a food processor with the slicing disk, or a mandolin, or a sharp knife, thinly slice the peeled butternut squash.
Place the heavy cream, minced garlic, and chopped sage leaves into a small saucepan. Gently warm for a about 5 minutes but do not boil. Turn off the heat and set aside.
Prepare a 10-12-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish. Begin to build layers of squash by placing a layer of the thinly sliced squash on the bottom of the dish. Sprinkle with a bit of salt. Ladle a quarter of the cream mixture over the squash. Sprinkle 3 tablespoons of Parmesan cheese over the squash. Continue building with 3 additional layers. For the top layer, add the remaining squash making this your prettiest layer, using the remaining cream mixture and Parmesan cheese. Garnish the center of the gratin with whole fresh sage leaves.
Place the casserole dish onto a sheet pan, then bake for 45-50 minutes until the squash is tender and the gratin is bubbly and golden brown. Let stand for 10-15 minutes before serving.
Featured Market Ingredients
Parmigiano Reggiano
Fresh Whole Sage Leaves
Fresh Garlic
Heavy Cream