Creamy Butternut Squash Gratin for Friendsgiving (Print Version)

Hearty Friendsgiving recipes like this creamy butternut squash gratin bring warmth. A comforting side dish, perfect for sharing with your favorite people.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 8-10 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 large (about 2-3 lbs) butternut squash, peeled, deseeded, and thinly sliced (1/8-inch rounds)
02 - 2 cups heavy cream
03 - 1 cup shredded Gruyère cheese (or substitute)
04 - 1/4 cup unsalted butter
05 - 2 tablespoons all-purpose flour

→ Flavor Boosters

06 - 3-4 cloves garlic, minced
07 - 1/2 teaspoon salt (or to taste)
08 - 1/4 teaspoon black pepper (or to taste)
09 - Pinch of freshly grated nutmeg

→ Aromatic & Garnish

10 - 10-12 fresh sage leaves, plus extra for garnish

→ Optional Extras

11 - Extra butter for greasing dish

# Instructions:

01 - First things first, get that butternut squash ready. Peel it (this is where I always make a bit of a mess, honestly!), scoop out the seeds, and then slice it into nice, thin rounds, about 1/8-inch thick. A mandoline makes this super easy, but a sharp knife and a steady hand work just fine. I always feel a bit accomplished when I get them all even; it just helps them cook uniformly, you know? It’s a bit of a workout, but so worth it for this Friendsgiving recipe!
02 - Now for the creamy goodness. In a large saucepan, melt your butter over medium heat. Whisk in the flour and cook for about a minute, stirring constantly, until it smells a little nutty—that's your roux! Slowly, and I mean *slowly*, whisk in the heavy cream. I usually pour it in a thin stream to avoid lumps; nobody wants a lumpy sauce! Keep whisking until it thickens, about 5-7 minutes. This is where patience pays off, trust me on this one. It should coat the back of a spoon.
03 - Once the béchamel is thick and dreamy, stir in your minced garlic, a good pinch of salt, some freshly ground black pepper, and that tiny whisper of nutmeg. Let it simmer gently for another minute or two so those flavors can really get to know each other. The aroma filling your kitchen right now? That's the smell of a Friendsgiving recipe coming to life, and it's just heavenly! Taste it here; adjust seasonings if you think it needs a little more oomph.
04 - Grab your baking dish and lightly butter it. Arrange a single layer of your sliced butternut squash rounds on the bottom. Spoon about a third of your creamy béchamel sauce over the squash, making sure to spread it evenly. Sprinkle with about a third of your shredded Gruyère and a few fresh sage leaves. This is where the artistry happens, even if it's just me haphazardly throwing things in! Repeat these layers two more times, ending with a generous sprinkle of cheese and sage on top.
05 - Pop that beauty into a preheated oven at 375°F (190°C). Bake for about 45-55 minutes, or until the squash is tender when pierced with a fork and the top is golden brown and bubbly. Sometimes I peek through the oven door, and it just looks so inviting. If it starts to brown too quickly, just loosely tent it with foil, I've had to do that a few times to save the cheesy top!
06 - Once it's out of the oven, resist the urge to dig in immediately! Let the gratin rest for about 10-15 minutes before serving. This helps the sauce set a little and makes it easier to scoop out those lovely portions. Plus, it's scorching hot straight out of the oven, and we don't want any burnt tongues before Friendsgiving dinner, right? Garnish with those extra crispy sage leaves if you made them. Enjoy the oohs and aahs!

# Notes:

01 - Don't rush the béchamel; a slow simmer makes it super smooth.
02 - You can prep the squash and sauce a day ahead, then assemble and bake on Friendsgiving.
03 - No heavy cream? Milk and a bit of cream cheese in the béchamel works in a pinch.
04 - Top with extra crispy sage leaves right before serving for a fancy touch.

# Equipment Needed:

01 - Large baking dish (9x13 inch)
02 - large saucepan
03 - whisk
04 - sharp knife
05 - cutting board
06 - mandoline (optional)

# Nutrition (Per Serving):

Calories: 350 calories
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 8g

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