Move over, mashed potatoes! This year for Thanksgiving, I’ll make this perfect cheesy butternut squash gratin as one of side dishes. This was a very easy decision 🙂 I absolutely love the rich and flavorful butternut squash paired with some Gruyere and Parmesan cheese.
This savory casserole is my mum’s favorite potato gratin recipe, where I have replaced potatoes with butternut squash. She serves this gratin at almost every Christmas gathering I can remember and each and every time it is the star of the table. Everyone raves about it!
Thinly sliced butternut squash submerged in a mixture of heavy cream and chicken stock, topped with a mixture of Gruyere and Parmesan cheeses, this butternut squash gratin couldn’t be easier to throw together. You can’t mess it up, I promise!
Perfect Thanksgiving side dish that you can bake ahead and reheat it on the day. These butternut squash slices will be so irresistibly creamy!
Hope all of your Thanksgiving preparations are going nice and well!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 4 fresh sage leaves
- 150 ml heavy cream
- 150 ml chicken stock
- 2 lb/1kg butternut squash peeled, seeds removed, quartered and thinly sliced
- 1/4 cup Gruyere cheese grated
- 1/4 cup Parmesan cheese grated
Add butter and olive oil to a large skillet and heat them over medium heat. Add sliced onion and sauté for 10 minutes, stirring occasionally, until golden.
Meanwhile, in a medium sized saucepan, combine heavy cream and chicken stock and add sage leaves too. Place saucepan on medium heat and heat the mixture for 5 minutes. Don't allow to start boiling! Remove from heat and set aside to cool for 5 minutes, then remove sage leaves. Season with salt and pepper
Preheat oven to 350F/180C. In a baking dish, layer butternut slices, add sautéed onions, 1/2 of Gruyere cheese and 1/2 of Parmesan cheese and the infused cream and stock mixture. Sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 30 minutes.
Uncover the dish, increase the heat to 400F/ 200C and cook for a further 20 minutes until golden. Remove from oven and allow to cool a bit before serving.