Butternut Squash Gratin with Leeks, Sage and Walnuts


  • 1 butternut squash-peeled, and sliced into 1/8 inch thickness – take out seeds
  • 1 Tbsp olive oil
  • 2-3 leeks, thinly sliced
  • 3 garlic cloves, roughly chopped
  • 6 sage leaves, chopped
  • 1 cup heavy cream
  • 1/4 tsp salt and pepper
  • 1/4 tsp nutmeg
  • 1/8 cup water
  • 3 oz gruyere cheese – grated
  • 1/4 cup walnuts, chopped


  1. Preheat oven to 375 degrees.
  2. Heat oil in a large skillet over medium heat. Sauté the leeks, for 8-10 minutes, covering part way through so they will soften. Add garlic, sage and a pinch of salt for 2-3 more minutes. Turn heat off. Whisk the cream with the salt, pepper and nutmeg in a bowl.
  3. Grease a 8X8 inch baking dish, add water to the bottom of the pan. Make 3 layers- starting with 1/3 of the butternut squash. Sprinkle with 1/3 the sautéed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with 1 oz of Gruyere. Add the 2nd layer of butternut and repeat. Add the 3rd layer and then lightly sprinkle with walnuts. Bake for 45 minutes-covered. Uncover and bake at 400 F for 15 minutes or until golden on top.
Source: Feasting at Home-revised and tested by Cindy Bevans

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