Butternut Squash Au Gratin (Edit recipe)

This Butternut Squash Au Gratin is such a decadent, comforting dish that works perfectly for the holidays or a special occasion. Layered with sautéed leeks, fresh sage, and parmesan cheese for a huge burst of flavor! Bubbly, cheesy, and so comforting.

35 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	181
Fat:	14 g
Carbohydrates:	10 g
Protein:	5 g
Cholesterol:	43 g
Sodium:	213 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 8

Ingredients

2 Butternut Squash, large
1 Tbsp Avocado Oil, or olive oil
pinch Sea Salt
2 Tbsp Unsalted Butter
2 cups Leek, sliced
3 cloves Garlic, large, minced
2 Tbsp Sage, chopped
3/4 cup Heavy Cream (Whipping Cream), or half and half
3/4 cup Parmesan Cheese, shredded
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees F. Prepare the butternut squash by peeling, removing the seeds, and dicing into cubes. Lightly toss with oil, sprinkle with salt, and assemble across a large sheet pan. Transfer to the oven and roast for about 25 – 30 minutes, or until softened.
Meanwhile, heat a large saute pan to medium heat. Add the butter, sliced leeks, garlic, and sage. Saute until softened and golden brown, stirring occasionally. This should take 10-12 minutes. Set aside.
Once the butternut squash is ready, remove from oven. Prepare a smaller casserole dish (9×9, 8×11). Layer the dish as follows: start with half of the leek mixture, then arrange half of the butternut squash on top. Add another layer of leeks, and top with another layer of butternut squash. Pour the cream on top, then sprinkle with parmesan cheese.
Bake uncovered at 375 F for 27-30 minutes, or until bubbly and golden. Remove from heat. Sprinkle with salt and pepper to taste.