Butternut Squash Gratin with Sage and Parmesan
An Easy Vegetarian Dish that Captures Fall’s Flavours
Nov 7, 2008
Butternut Squash
Butternut squash or butternut pumpkin is a variety of winter squash that is very popular in the colder months. It has a very thick skin which allows it to be stored for more than a month in a cool, dry place. The flesh is orange and slightly sweet. Butternut squash is very versatile and can be used in both sweet and savory dishes. Because of its hard skin, it's often easier to bake it and scoop the flesh out for use but it can be peeled as well. Be sure to use a sharp knife so it doesn't slip, causing injury. Select squash that are firm and heavy for their size, with smooth skin and no traces of green.
Sage
Sage is an herb that is often associated with autumn dishes such as turkey stuffing at Thanksgiving. It is readily available in the fall and pairs well with butternut squash as well as onions, poultry, meats and cheeses. Fresh sage works best for this recipe so avoid dried out looking leaves or bottled pre-ground sage. Fresh sage leaves will keep for about a week in the fridge wrapped in damp paper towels in a loosely closed bag.
Parmesan Cheese
Parmigiano-Reggiano is generally considered the best type of parmesan-style cheese for cooking. Real Parmigiano-Reggiano is produced in the Emilia-Romagna region of Italy and its authenticity is protected under Italian law. Unfortunately, it can also be quite expensive. Grana Padano is a suitable substitute - it is available at most supermarkets and is less expensive than Parmigiano. Avoid any kind of pre-grated parmesan, as it will be dry and flavourless.
Butternut Squash Gratin with Sage and Parmesan
This vegetarian dish makes a great accompaniment to roasted meats.
Makes 4 to 6 servings as a side dish
- About ¾ of a medium butternut squash (enough to yield 4 generous cups of sliced squash)
- ¼ cup (4 Tablespoons) unsalted butter
- 20 small to medium sized fresh sage leaves or 10 large leaves torn in half
- 1 cup (about 75 g / 2/5 oz.) grated Parmigiano-Reggiano or Grana Padano cheese
- Salt and pepper, to taste
Directions:
- Preheat oven to 375 degrees Fahrenheit. Grease a standard sized loaf pan and set aside.
- Using a very sharp chef's knife, trim off both ends of the butternut squash and discard. Place the squash upright on a solid cutting board and peel it by cutting the skin off in a downward motion. Cut the peeled squash in half vertically down the middle and use a spoon to scoop out the seeds and any stringy flesh.
- Using a very sharp knife or mandoline, cut squash into thin slices, about 1/8" thick. Slice enough squash to yield about 4 generous cups of squash slices. Set aside.
- In a medium saucepan, heat butter on medium-high heat. Once butter has completely melted, reduce heat to medium and add sage leaves. Watching carefully and swirling the pot frequently, heat butter for about 5 minutes, until it turns a dark golden brown and sage leaves are crispy. Remove from heat.
- In loaf pan, layer 1 cup of squash slices, overlapping them in 2 or 3 layers. Drizzle with 1 Tablespoon of butter-sage mixture and top with ¼ cup of grated cheese. Season with salt and pepper.
- Repeat layering until there are a total of four layers, finishing with cheese on top. Gratin can be assembled in advance and refrigerated.
- Bake gratin at 375 degrees for 30 minutes or until squash is tender and the top is bubbling and brown.
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