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Roasted Acorn Squash with Sage & Garlic Cream

People will be talking about this savory side long after the pumpkin pie is just crumbs. This recipe makes 12 servings, but it's easy to adapt it to feed two or a large crowd. By cutting off the bottoms, each squash half will sit flat on the plate instead of rolling around.  

Ingredients

6 acorn squash cut in half, seeded and stems and bottom ends removed
Sea salt and freshly ground pepper, to taste
2 fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 cup vegetable or chicken broth
4 cloves whole garlic cloves, skins removed (not minced from a jar)
¼ cup heavy cream

Preheat oven to 350° F.

Place squash halves in a large baking dish. Season with salt and pepper and sprinkle sage over each piece. Add the broth to the dish. Distribute garlic around the squash.

Cover with foil and bake for 55 to 60 minutes, or until squash is fork tender. Remove from the oven; set aside. Set the oven to low broil. Remove the foil from the dish. Using a slotted spoon, pull out the garlic cloves and place them in a small bowl; mash cloves with a fork. Add 2 tablespoons of the broth from the pan to the bowl. Stir in the cream. Drizzle the cream sauce evenly over squash. Place the squash back in the oven and broil for 2-3 minutes, or until golden brown.