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Brussels Sprouts Gratin with Butternut Squash
8 servings
Cranberry Almond Rice Pilaf
8 servings
Old Fashioned Goulash
8 servings
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Brussels Sprouts Gratin with Butternut Squash
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Rating
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Recipe Type
Main Dish
Cuisine
Tags
Thanksgiving
Holiday
Winter
Side Dish
Prep Time (in minutes)
10
Cook Time (in minutes)
Add'l Time (in minutes)
50
Total Time (in minutes)
60
Yield
8 servings
Equipment Needed
baking dish - 9"x13"
Ingredients
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Recipe Part
Ingredient
Quantity
Ingredient Notes
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10
Brussels Sprouts
24 oz
ends trimmed and sliced in half
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Butternut Squash
20 oz
peeled & chopped into 1 inch cubes
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Olive Oil
2 T
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Butter (unsalted)
1 1/2 T
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Sage (dried)
1 tsp
crumbled
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Nutmeg
1/8 tsp
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Salt
3/4 tsp
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Flour (all purpose)
1 1/2 T
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Milk
1 cup
2%, or sub with non dairy milk of choice
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Gruyere
1 1/4 cups
shredded, divided - mozz also works, or sub w/ shredded goat cheese
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Preparation
Prepare veggies - Heat oven to 425°F. Trim ends off brussels sprouts and slice them in half. Toss with the butternut squash in olive oil, salt, and pepper.
Roast - Arrange in a 9x13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
Prepare cheese sauce - While vegetables are roasting, make the cheese sauce. In a medium pan, melt the butter over medium heat. Whisk in the sage, nutmeg, salt, and flour. Add the milk gradually over the course of several minutes, whisking so that the flour doesn’t clump. Cook until slightly thickened, then stir in 3/4 cup of the shredded cheese. Remove from heat when the cheese has melted in and sauce is thickened.
Combine - Once vegetables are tender, pour the sauce over top. Toss veggies in sauce, then sprinkle remaining cheese over top.
Bake - Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted.
Notes

Tips:

You can replace the butternut squash for an equivalent amount of brussels sprouts.
Rather than roasting , you can cook the brussels sprouts in the Instant Pot; drain well.
Sometimes we double the sauce on this recipe for an extra-indulgent side dish.

Preparing ahead:

1. Complete steps 1-4, but do not bake.
2. Cover, then keep in the fridge until you’re ready to serve (best done the same day you prepare).
3. Heat oven to 425°F. Uncover, and heat for 15-20 minutes, until cheese is melted and sauce is bubbly.*
*Depending on how cold your dish is going into the oven, you might need to increase or decrease the cook time.
Recipe Source
Sweet Peas and Saffron
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