Gratinéed Baked Squash Halves

Fresh sage and grated Gruyère make this classic fall dish special.

Gratinéed Baked Squash Halves
Gratinéed Baked Squash Halves

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 acorn squash, halved crosswise, seeds removed
  • Coarse salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 8 fresh sage leaves, torn in half
  • 2 garlic cloves, thinly sliced
  • 1/2 cup grated Gruyère cheese (about 2 oz.)

[/ingredients-left]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 375°F. Place squash halves, cut sides up, in 9-in. baking dish. Season with salt and pepper. Pour about 1/2 cup water into baking dish around squash.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bake until squash are tender when pierced with tip of 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. Serves 4.[/step-item][/step-list-wrapper]

From MARTHA STEWART’S DINNER AT HOME, COPYRIGHT © 2009 BY MARTHA STEWART LIVING OMNIMEDIA INC. PUBLISHED AT $35 BY CLARKSON POTTER/PUBLISHERS, 1745 BROADWAY, NEW YORK, NEW YORK 10019

Originally Published in Reader's Digest

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