Butternut Squash Gratin with Onions and Sage

KimberlyKimberly Henrikson

This recipe comes from “Vegetarian Cooking for Everyone” by Deborah Madison. If you like butternut squash, this is a wonderful recipe with savory flavors. It can’t be beat, even warmed up.

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Makes 4 to 6 servings
total time:
90 min

Save this recipe 13
Save this recipe 13
Makes 4 to 6 servings
total time:
90 min


  • 1/4 C olive oil
  • 4 C thinly sliced onion
  • 4 thyme sprigs
  • 2 T chopped sage or 2 tsp dried
  • Salt and freshly milled pepper
  • 6 C butternut squash, cut into 1/2" cubes
  • 1/2 C flour
  • 2 T chopped parsley
  • 1/2 C grated Gruyère or Fontina cheese
  • 1/2 C plus 2 T heated whole milk
  • 1 C fresh bread crumbs
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  • 1

    Preheat the over to 350°F. Lightly oil or butter a 2-quart gratin dish.

  • 2

    Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with 1/2 tsp salt and pepper to taste. Spread in the gratin dish, return the skillet to medium heat, and add the remaining oil.

  • 3

    Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook for 1 minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.

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