Butternut Squash and Sage Gratin
This recipe comes with a little warning, bake the gratin on a baking sheet because the cheese can ooze and make a mess of your oven and you want to catch all that crispy cheese as a snack for the chef, so it actually serves 2 purposes.
A Really Good Cheese Sauce
For the sauce, I took inspiration from the baked gnocchi with sage and cheese I made last year. The cheese sauce was so good it had to be repeated, but this time I used milk instead of chicken stock because the butternut squash can hold up to the heavy sauce.
I always recommend the cook can use whatever good melting cheese they want when it comes to a cheese sauce. I can’t always find fontina in my store, so gruyere is a delicious alternative, sharp white cheddar or havarti are all lovely melting cheeses. It was recently recommended by a reader to try a mild gorgonzola. The Parmesan is the best cheese to mix with the panko topping.
There is something just so flavorful with this sauce I wanted to eat the entire pan, but I was able to practice restraint, barely. Covered in a creamy, cheesy sage sauce and topped with sage panko breadcrumbs, how can that not make you drool?
The Perfect Holiday Side Dish
This butternut squash gratin is also the perfect holiday side dish. If you’re feeding a crowd, double the recipe and prepare in a larger 9 x 13 dish. It was such a hit for Thanksgiving, I made it again for Christmas because it was requested.
If you’ve tried this Butternut Squash and Sage Gratin or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.