Name: Butternut Squash Casserole with Gruyère and Crispy Sage Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 20 ounces butternut squash, peeled, seeded, and thinly sliced; 1 tablespoon olive oil (for greasing); 1 ¼ cup Gruyère cheese, grated; 1 cup heavy cream (cooking cream); ½ teaspoon salt, or to taste; ¼ teaspoon nutmeg, grated; ½ teaspoon garlic powder; ¼ teaspoon black pepper; 5 sage leaves or thyme sprigs, fresh; 1 tablespoon butter; 4-5 sage leaves

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Introduction

This butternut squash casserole is a cozy and comforting dish perfect for fall or any time you crave a creamy, savory side. Layers of tender squash, rich Gruyère cheese, and fragrant herbs come together to create a flavorful baked delight that’s sure to impress.

A white oval baking dish holds a layered butternut squash gratin with about five visible layers. The layers alternate between soft, bright orange squash slices and creamy white sauce. The top layer is bright orange squash with browned, melted cheese spots and dark green fried sage leaves scattered across. A copper spoon rests inside the dish, with part of it under the bottom layer of sauce, showing the creamy texture. The dish is set on a white marbled surface with a striped cloth partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounces butternut squash (or pumpkin)
1 tablespoon olive oil
1 ¼ cups Gruyère cheese, grated
1 cup heavy cream (cooking cream)
½ teaspoon salt, or to taste
¼ teaspoon grated nutmeg
½ teaspoon garlic powder
5 sage leaves or thyme sprigs
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Prepare the squash by cutting it in half, scooping out the seeds, peeling, and slicing thinly into half-moons using a mandolin or a sharp knife.
Step 3: In a bowl, whisk together the heavy cream, salt, black pepper, grated nutmeg, and garlic powder until well combined.
Step 4: Lightly grease a 2-quart baking dish with butter or olive oil to prevent sticking.
Step 5: Arrange half of the squash slices in an even layer at the bottom of the dish, using the more irregular pieces here.
Step 6: Pour one-third of the cream mixture over the squash, then sprinkle with a portion of the grated Gruyère cheese.
Step 7: Add the remaining squash slices, tucking sage leaves or thyme sprigs between some of the layers for added flavor.
Step 8: Pour the rest of the cream mixture over the top and sprinkle with the remaining grated cheese.
Step 9: Cover the dish with foil and bake for 45 minutes to allow the squash to soften and flavors to meld.
Step 10: Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and bubbly.
Optional Step: For a crispy sage topping, melt 1 tablespoon of butter in a skillet over medium heat. Add 4–5 sage leaves and cook for about 30 seconds per side until crisp. Drain on paper towels, then sprinkle over the casserole before serving.

Tips & Variations

Use pumpkin instead of butternut squash for a slightly different sweetness and texture.
Swap Gruyère cheese with sharp white cheddar or fontina for a different cheesiness.
Add a pinch of smoked paprika or cayenne pepper to the cream mixture for a subtle smoky heat.
Try thyme instead of sage if you prefer a milder herb flavor.
Use a mandolin to slice the squash evenly for consistent cooking.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving to retain the casserole’s creamy texture and crispy topping.

How to Serve

The dish is a baked gratin served in a white oval ceramic dish placed on a white marbled surface. It has three visible layers of soft, bright orange slices, likely butternut squash or sweet potato, evenly layered and slightly overlapping in two rows from front to back. These orange layers are mostly covered with a thick creamy white sauce that has a smooth and slightly bubbly texture. On top of the dish are scattered whole green sage leaves, some crisp and darkened from baking, adding a touch of color contrast. The edges of the dish show a slight browning from baking, and the overall presentation looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours in advance and keep it covered in the refrigerator. Bake just before serving, adding a few extra minutes if baking directly from cold.

Can I freeze this casserole?

Freezing is not recommended as the cream and cheese can separate upon thawing, affecting texture. It’s best enjoyed fresh or refrigerated for a few days.