The photo appears to show a creamy baked butternut-squash casserole/gratin, with roasted squash, browned cheese, sage and a soft, custardy center. Since a photo can’t reveal the exact ingredients, the recipe below is a close recreation rather than a claim that it is the original recipe.
Serves
6 as a side, 4 as a main
Prep & cooking time
Prep: 20 minutes
Roast squash: 25–30 minutes
Final bake: 30–35 minutes
Total: about 1 hour 20 minutes
Ingredients
For the squash
900 g (2 lb) butternut squash, peeled, seeded and cut into 2–3 cm cubes
2 tbsp olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
1/2 tsp garlic powder
6–8 fresh sage leaves, roughly chopped
For the creamy filling
4 large eggs
180 ml (¾ cup) heavy cream
120 ml (½ cup) whole milk
2 cloves garlic, finely grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Cheese
100 g (1 cup) shredded mozzarella
75 g (¾ cup) grated Parmesan
100 g (about 1 cup) crumbled feta
50 g (½ cup) shredded Gruyère or mature cheddar
You can substitute the cheeses, but keeping one stretchy cheese + one strongly flavored cheese + one salty cheese gives the layered flavor seen in the photograph.
For finishing
6–10 fresh sage leaves
1 tbsp olive oil or melted butter
Extra Parmesan
Freshly ground black pepper
Optional: a tiny drizzle of honey for serving
Method
1. Roast the squash
Heat the oven to 220°C / 425°F.
Put the cubed butternut squash on a large baking tray. Add olive oil, salt, pepper, thyme and garlic powder.
Toss thoroughly so every piece is lightly coated.
Roast for 20 minutes, then turn the squash and roast for another 5–10 minutes.
You want the pieces to be tender and caramelized around the edges, rather than completely falling apart.
Tip: Don’t overcrowd the tray. If the squash is packed together, it will steam instead of developing the browned edges visible in the photo.
2. Make the custard
While the squash cooks, whisk together:
eggs
cream
milk
garlic
salt
pepper
nutmeg
Whisk just until combined. Don’t whip lots of air into it.
Fold the chopped sage into the mixture.
3. Assemble
Reduce the oven to 190°C / 375°F.
Lightly grease a roughly 2–2.5 litre (8–10 cup) baking dish.
Spread approximately half the roasted squash across the bottom.
Sprinkle over:
half the mozzarella
half the feta
half the Parmesan
Add the remaining squash.
Pour the egg-and-cream mixture evenly over everything.
Finish with the remaining cheeses and the Gruyère/cheddar.
4. Add the sage
Arrange several whole sage leaves on top.
Brush them very lightly with olive oil or melted butter.
This gives you the attractive crisp green leaves shown in the photograph.
5. Bake
Bake uncovered at 190°C / 375°F for 30–35 minutes.
The finished casserole should have:
a deeply golden top
bubbling cheese around the edges
a set but slightly soft center
browned squash peeking through the cheese
If the top browns too quickly, loosely cover it with foil for the final 10 minutes.
6. Rest before serving
Let it stand for 10–15 minutes before cutting.
This is important. Straight from the oven, the creamy filling will be loose; resting allows it to firm up while remaining soft and creamy.
Finish with black pepper and a few fresh sage leaves.
Nut information
This recipe contains no nuts and does not require nuts.
Butternut squash itself is not a tree nut—despite its name.
If you’re preparing this for someone with a nut allergy, check the labels of the cheese, cream, butter/margarine and any packaged seasonings, particularly if cross-contact is a concern. FDA guidance identifies tree nuts, peanuts, milk and eggs among the major food allergens and advises checking ingredient information carefully.
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U.S. Food and Drug Administration
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Nut-free variation
For a recipe that is intentionally nut-free:
Use plain, unflavored cheeses.
Don’t add almond flour, walnuts, pecans or pine nuts.
Use fresh herbs rather than a packaged seasoning mix.
For severe allergies, use ingredients from sources that can address your cross-contact requirements.
Important: “Nut-free” in a recipe does not automatically mean a packaged ingredient is safe for someone with a severe allergy; manufacturing cross-contact is a separate consideration.
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U.S. Food and Drug Administration
Optional variations
Spinach & squash
Add 100 g baby spinach, wilted and squeezed dry, between the squash layers.
Bacon version
Add 100–120 g crisp chopped bacon or pancetta between the layers.
Spicy version
Add:
½ tsp chili flakes
¼ tsp smoked paprika
Sweet-savory version
Spinach & squash
Add 100 g baby spinach, wilted and squeezed dry, between the squash layers.
Drizzle 1–2 tsp honey over the finished bake. The sweetness works particularly well with squash, sage and feta.
Vegetarian
The recipe as written is vegetarian.
Gluten-free
The core recipe contains no wheat/gluten ingredients, but check packaged cheese and seasonings if strict gluten avoidance is necessary.
Troubleshooting Q&A
Q: Why is my casserole watery?
A: The squash may have released too much moisture or wasn’t roasted sufficiently. Roast until the edges are noticeably browned before assembling. Also allow the finished casserole to rest 10–15 minutes.
Q: Can I use frozen butternut squash?
Yes. Roast it directly from frozen, preferably on a preheated tray, and give it extra time to evaporate moisture.
Q: Can I make it without eggs?
Yes, although the texture will change. For a more gratin-like version, replace the egg custard with about 300 ml heavy cream and increase the cheese slightly.
Q: Can I prepare it ahead?
Yes. Assemble it several hours ahead and refrigerate. Take it out about 20–30 minutes before baking, then bake until the center is completely hot and set.
Q: Can I freeze it?
It’s possible, but the texture can become slightly watery because squash and dairy don’t always freeze perfectly. For the best texture, refrigerate leftovers instead.
Q: What cheese works best?
Mozzarella gives stretch, Parmesan gives savory depth, feta gives saltiness, and Gruyère/cheddar provides a rich browned crust.
Q: Can I omit the sage?
Absolutely. Try thyme, rosemary or parsley instead.
Q: How do I get the beautifully browned top shown in the image?
Use a relatively shallow dish, don’t cover it while baking, and finish under the broiler/grill for 1–3 minutes, watching continuously.
Q: What should I serve with it?
It works particularly well with a green salad, roasted vegetables, grilled chicken, or crusty bread. As a main dish, add a simple protein or a bean/lentil salad.
Q: Is this a dessert?
No. Despite the naturally sweet butternut squash, this version is a savory baked casserole/gratin.
Quick recipe card
Roasted Butternut Squash & Sage Cheese Bake
900 g squash + 4 eggs + 180 ml cream + 120 ml milk + 375 g mixed cheese + sage + garlic + thyme
Cube and season squash.
Roast at 220°C/425°F for 25–30 min.
Whisk eggs, cream, milk, garlic and seasonings.
Layer squash and cheese in a greased dish.
Pour custard over it.
Top with cheese and sage.
Bake at 190°C/375°F for 30–35 min.
Rest 10–15 min.
Finish with sage and black pepper.
Allergen note: As written, it contains milk and eggs; it contains no intentionally added nuts. Packaged ingredients should still be checked for the specific allergens and any cross-contact warnings.