Butternut Squash Casserole with Gruyère and Crispy Sage Recipe
This Butternut Squash Casserole is a creamy, cheesy, and comforting dish perfect for fall and winter meals. Layers of thinly sliced butternut squash are baked with a flavorful mixture of heavy cream, Gruyère cheese, and aromatic sage, finished with a golden brown crust. This casserole makes an excellent side dish or a vegetarian main course that combines rich flavors and tender textures.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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
Optional Topping
- 1 tablespoon butter
- 4–5 sage leaves
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to warm up while you prepare the casserole ingredients.
- Prepare the squash: Cut the butternut squash in half, scoop out the seeds, peel off the skin, and slice thinly into half-moons using a mandolin or sharp knife for uniform layers.
- Mix the cream: In a bowl, whisk together the heavy cream, salt, black pepper, grated nutmeg, and garlic powder until well combined to create a flavorful cream sauce.
- Grease the baking dish: Lightly grease a 2-quart baking dish with olive oil to prevent sticking and enhance flavor.
- Layer the squash: Arrange half of the butternut squash slices in the bottom of the dish, using more irregular pieces for the bottom layer for structure.
- Add cream and cheese: Pour one-third of the cream mixture evenly over the squash layer, then sprinkle with a portion of the grated Gruyère cheese.
- Repeat layers: Add the remaining squash slices on top, tucking sage leaves or thyme sprigs between the layers to infuse the casserole with herbal aroma. Pour over the remaining cream mixture and top with the last of the Gruyère cheese.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes to allow the squash to become tender.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes or until the top is golden brown, bubbly, and slightly crisp.
- (Optional) Prepare crispy sage topping: In a skillet over medium heat, melt 1 tablespoon of butter. Add 4-5 sage leaves and cook for about 30 seconds on each side until they become crisp. Drain on paper towels to remove excess oil and sprinkle these over the casserole before serving for added texture and flavor.
Notes
- You can substitute pumpkin for butternut squash if desired.
- Adjust salt and pepper according to personal taste.
- Use fresh grated nutmeg for best flavor.
- Gruyère cheese can be swapped with other melting cheeses like Fontina or Emmental if unavailable.
- The crispy sage topping adds a wonderful texture contrast and herbal note but is optional.
- Ensure slices are thin and uniform to guarantee even cooking.
- Let the casserole rest for 5-10 minutes after baking to set before serving.
Keywords: Butternut squash casserole, cheesy squash bake, Gruyère casserole, autumn side dish, creamy squash bake
