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overhead shot of brussels sprouts gratin with butternut squash in white dish
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5 from 2 votes

Brussels Sprouts Gratin with Butternut Squash

Brussels sprouts gratin with butternut squash is so delicious, even the pickiest of eaters will love it! Made with a luxurious cheese sauce and twice baked with melted gruyere cheese on top. A perfect side dish for your holiday or Thanksgiving table.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Calories: 190kcal

Equipment

  • 9 x 13 inch baking dish

Ingredients

  • 24 oz brussels sprouts ends trimmed and sliced in half
  • 20 oz butternut squash peeled & chopped into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 ½ tablespoon unsalted butter 21 g
  • 1 teaspoon dried sage leaves crumbled
  • teaspoon nutmeg
  • ¾ teaspoon salt
  • 1 ½ tablespoons all purpose flour 23 g
  • 1 cup 2% milk
  • 1 ¼ cups shredded cheese divided; mozzarella works but go for gruyere if you can

Instructions

  • 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 & pepper.
    tossing brussels sprouts and butternut squash in oil
  • Roast - Arrange in a 9 X 13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
    brussels sprouts and butternut squash in roasting pan
  • 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 ¾ 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.
    pouring cheese sauce over roasted brussels sprouts and butternut squash
  • Bake - Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted. 
    brussels sprouts gratin after baking

Video

Notes

  1. you can replace the butternut squash for an equivalent amount of brussels sprouts
  2. rather than roasting, you can cook the brussels sprouts in the Instant Pot; drain well
  3. 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.
Storage + Reheating
  • Fridge - Store in a covered container in the fridge for up to 4 days (best enjoyed within 2).
  • Reheat - Heat in the microwave until steaming hot or bake in a covered casserole dish in the oven at 350°F for about 20 minutes or until warmed through.

Nutrition

Serving: 1/8 of the batch | Calories: 190kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 366mg | Potassium: 634mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8390IU | Vitamin C: 87.2mg | Calcium: 194mg | Iron: 1.8mg