DUMPLING SQUASH WITH CREAM AND SAGE

DUMPLING SQUASH WITH CREAM AND SAGE image

Yield 12 people

Number Of Ingredients 5

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6 dumpling squashes (about 3.5 lbs), halved, seeded, stems removed and bottoms trimmed to sit flat
1 teaspoon chopped sage
1 cup chicken stock
4 garlic cloves, halved
1/4 cup heavy cream

Steps:

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. Pour 1/2 cup stock into each dish and scatter garlic around squashes. 2. Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Hat broiler with rack about 8 inches from heat source. 3. Transfer garlic to a bowl using a slotted spoon. Mash with a fork and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.