Sage Butternut Squash Gratin

Ingredients

• 2 medium butternut squash (about 2.5 to 3 lbs), peeled, seeded, and thinly sliced
• 2 tablespoons olive oil, preferably extra virgin
• 1 teaspoon salt, ideally kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon ground nutmeg
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
• 1 cup heavy cream
• 1 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
• 1/2 cup grated Parmesan cheese for topping
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. In a large bowl, combine the sliced butternut squash, olive oil, salt, pepper, nutmeg, and sage. Toss well until the squash is evenly coated.
3. Arrange half of the seasoned squash slices in an even layer across the bottom of the prepared baking dish.
4. Pour half of the heavy cream over the first layer of squash, followed by half of the grated Gruyère cheese.
5. Add the remaining squash slices on top, followed by the rest of the cream and the remaining Gruyère cheese.
6. In a small bowl, mix together the panko breadcrumbs, melted butter, garlic powder, and paprika until the breadcrumbs are well-coated.
7. Sprinkle the breadcrumb mixture evenly over the top of the gratin and then finish with the grated Parmesan cheese.
8. Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the squash is tender and the top is golden and bubbly.
9. Once baked, remove the gratin from the oven and let it cool for about 10 minutes before serving.

Nutrition