If the squash halves do not sit upright in the baking dish, slice off the pointy tips and stems to make flat. Other fresh herbs, especially thyme, can also be used to infuse the cream (discard large leaves and sprigs before serving, if desired).
Reprinted from the book Martha Stewart's Dinner at Home by Martha Stewart Living Omnimedia, Inc. Copyright (c) 2009 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House, Inc.
|2 acorn squash, halved crosswise, seeds removed||8 fresh sage leaves, torn in half|
|Coarse salt and freshly ground pepper||2 garlic cloves, thinly sliced|
|1/2 cup heavy cream||1/2 cup grated Gruyre cheese (about 2 ounces)|
Preheat oven to 375°F. Place squash halves, cut sides up, in a 9-inch baking dish. Season with salt and pepper.
Pour about 1/2 cup water into baking dish around squash.
Combine cream with sage and garlic in a small saucepan, and bring to a simmer over medium-high heat. Pour into squash halves, dividing evenly.
Bake until squash are tender when pierced with the tip of a sharp knife, 30 to 40 minutes. Remove from oven; sprinkle with cheese, dividing evenly. Continue baking until cheese is melted and golden, about 10 minutes. Serve hot.
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