autumn squash with sage-cream sauce

Name: Autumn Squash with Sage-cream Sauce
Prep time: 15 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 3 1/2 pound(s) (about six) winter squashes, such as acorn or butternut halved,seeded, stems removed, and bottoms trimmed to sit flat.; 1 teaspoon(s) chopped fresh sage; 1 cup(s) chicken stock (if you are a vegetarian use vegetable stock); 4 clove(s) garlic, halved lengthwise; 1/4 cup(s) heavy cream

(1 RATING)

16 Pinches

virginia duncan

decatur, AR

Updated on May 19, 2013

This is a Martha Stewart recipe. Gosh can you beat a Martha recipe. I love to cook with squash it taste great, easy to fix, and so good for you.

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prep time 15 Min

cook time 45 Min

method Barbecue

yield 12 serving(s)

Ingredients

3 1/2 pounds (about six) winter squashes, such as acorn or butternut halved,seeded, stems removed, and bottoms trimmed to sit flat.
1 teaspoon chopped fresh sage
1 cup chicken stock (if you are a vegetarian use vegetable stock)
4 cloves garlic, halved lengthwise
1/4 cup heavy cream

How To Make autumn squash with sage-cream sauce

Step 1

Preheat oven to 350. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each, dividing evenly. Pour 1/2 cup stock into each baking dish and scatter garlic around squash. Cover with parchment, then foil, and bake until squash are tender when pierced with a fork. 45 to 55 min. Remove from oven.

Step 2

Heat broiler with rack about 8 inches from heat source. Use a slotted spoon to transfer garlic to a small bowl. Mash with a fork, then stir in cream and 2 tablespoons liquid from baking dishes. Spoon evenly over squash halves, including edges. Broil until bubbling and golden,3 to 4 minutes. Serve immediately.
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