For Thanksgiving, the holidays, or any other occasion, this is a fantastic side dish. When I make this, there are never any leftovers.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large onions, cut into 1-inch squares
- 3 tablespoons chopped fresh sage
- salt and freshly ground black pepper to taste
- 3 pounds butternut squash – peeled, seeded, and cut into 1/2-inch cubes
- 2 cloves garlic, minced
- ¾ teaspoon salt
- 10 tablespoons heavy whipping cream
- 1 cup fresh bread crumbs
- 1 ½ tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a gratin baking dish with butter.
- Heat 1 tablespoon butter and olive oil in a large skillet over low heat; add onions and sage. Cover and cook, stirring occasionally, until onions are browned, about 25 minutes. Season with salt and black pepper.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 10 to 20 minutes. Transfer squash to prepared gratin dish; toss with garlic and 3/4 teaspoon salt. Add the caramelized onions to the pan and gently mix to combine.
- Warm cream in a saucepan over low heat; pour over squash mixture. Stir to coat. Combine bread crumbs and 1 1/2 tablespoons melted butter together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until gratin is bubbling and breadcrumbs are browned, 20 to 25 minutes.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 238 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for Christmas dinner, but wished I had made our weeknight staple of Simple Roasted Butternut Squash instead. Less is more with butternut squash. This got tossed out.
I’m vegan so I substituted cashew cream and I added dried cranberries. Very yum!
I was looking for a different recipe for squash and used this one. It was very good but I think it needs a little something for more flavor. I think the next time I make it I will try adding some nutmeg
This is my new go-to! My husband requested that I make this at least once a week, and he isn’t one for recipe redos! I actually forgot to add the sage the first time I made this, and it still turned out really well.
We loved this. It’s a very mild side dish that isn’t going to interfere with any other part of your meal, but it’s almost creamy and just loaded with flavor. Thanks lyss8 for a special new side dish that presents itself very well.
Good recipe. I added a little more butter for more flavor. however, the butternut squash makes this dish moist enough. Well received by my guests.