Crockpot Butternut Squash Gratin with Goat Cheese and Sage Tips, FAQ & printable recipe

Tips for success

For the silkiest sauce, use full-fat heavy cream. It won't curdle during the long slow cook, and it reduces to a luxurious, velvety texture.

If you prefer a lighter version, you can use half-and-half, but be aware that the sauce may be thinner. You can also add a tablespoon of butter to enrich the sauce without extra cream.

To make the fried sage leaves, heat a small skillet with a thin layer of oil over medium heat. Add the sage leaves one at a time—they should sizzle immediately.

Cook for 20-30 seconds per side until crisp and dark, then drain on paper towels. They'll crisp up further as they cool. Use them within a few hours for the best texture.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, then crumble and layer them with the squash. The bacon adds a salty, savory crunch that pairs beautifully with the sweet squash and tangy goat cheese.
• Use Sweet Potato: Swap half the butternut squash for peeled sweet potato slices. The sweet potato adds a deeper sweetness and a slightly different texture, making the gratin even more comforting and colorful.
• Make It Spicy: Add 1/4 teaspoon of red pepper flakes or a minced jalapeño to the garlic layer. The heat cuts through the creamy cheese and complements the honey drizzle, giving the gratin a subtle kick.
• Add Mushrooms: Sauté 8 oz of sliced cremini mushrooms in butter until golden, then layer them with the squash. The mushrooms add an earthy, umami flavor that pairs well with the sage and Gruyère.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of cream to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven or microwave.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or in a skillet over low heat with a splash of cream.

Store leftover gratin in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making it even tastier the next day.

Reheat gently in the microwave or in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed. The texture will be softer than fresh, but still delicious.

You can assemble the gratin up to 24 hours in advance. Layer the squash, cheeses, garlic, and sage in the slow cooker insert, cover, and refrigerate. When ready to cook, pour the cream over the top and set the slow cooker to LOW for 4 hours. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this gratin as a showstopping side dish for roasted turkey, chicken, or pork. It also works beautifully alongside a simple green salad for a vegetarian main course. The creamy, cheesy richness pairs well with tart cranberry sauce or a bright, citrusy slaw to cut through the richness.

For a festive presentation, serve the gratin directly from the slow cooker or transfer it to a shallow serving dish. Garnish generously with toasted pumpkin seeds, crispy sage leaves, and a drizzle of honey.

The contrast of textures—creamy, crunchy, and crisp—makes each bite a delight. This dish is sure to become a holiday favorite.

Frequently asked questions

Recipe card

Crockpot Butternut Squash Gratin with Goat Cheese and Sage

Prep 20 minCook 4 hTotal 4 h 20 minServes 8

Ingredients

• 3 lb butternut squash, peeled and sliced 1/4-inch thick
• 6 oz goat cheese, crumbled
• 1 cup shredded Gruyère cheese
• 1 cup heavy cream
• 3 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pumpkin seeds
• 8 leaves crispy fried sage
• 1 tbsp honey, for drizzling

Instructions

1. Place half of the sliced butternut squash in the bottom of a 6-quart slow cooker. Sprinkle with half of the crumbled goat cheese, half of the shredded Gruyère, half of the minced garlic, and half of the chopped fresh sage. Season with half of the salt and black pepper. Repeat with the remaining squash, goat cheese, Gruyère, garlic, sage, salt, and pepper. Pour the heavy cream evenly over the top.
2. Place the lid securely on the slow cooker. Set the temperature to LOW. Cook for 4 hours, until the squash is fork-tender and the cheese is melted and bubbling. Do not lift the lid during the first 3 hours to keep the heat steady.
3. After 4 hours, carefully remove the lid. Pierce the squash with a fork; it should slide in easily with no resistance. The cream should have reduced slightly and the cheeses should look glossy and velvety. If the squash is not yet tender, cover and cook for another 30 minutes.
4. While the gratin finishes cooking, heat a small skillet over medium heat with a drizzle of oil. Add the sage leaves and cook for 30 seconds per side, until crisp and darkened. Transfer to a paper towel to drain. Set aside.
5. Turn off the slow cooker and let the gratin rest for 10 minutes. This allows the sauce to settle and thicken slightly. Sprinkle the toasted pumpkin seeds over the top, then arrange the crispy fried sage leaves. Drizzle with honey just before serving.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.