Creamy Squash and Sage Gratin


  • Heavy cream 10 oz
  • Whole milk 1/2 cup
  • Dijon mustard 1 tsp
  • Dried chili flakes a pinch
  • Garlic 1 clove, crushed
  • Sage a small handful of leaves, chopped
  • Butternut squash (about 2 lbs), peeled, deseeded and thinly sliced


  1. Heat the oven to 375 F.
  2. Add in all the ingredients other than the squash in a small pan.
  3. Season generously and bring to just below boiling point.
  4. Arrange slices of squash in a shallow ovenproof dish and then add in infused cream.
  5. Bake for about 30-40 minutes (make sure to occasionally press down squash with a spatula as baking) or until the squash is tender and the top has started to golden and bubble.
  6. Let sit for 10 minutes before serving.