Not long ago, I posted about a fall dinner I hosted. I’ve gotten a number of requests for a particular recipe, so here it is! Maybe it will make an appearance on your Thanksgiving table.
Gratineed Baked Squash Halves
2 acorn squash, halved crosswise, seeds removed (I quarter them)
1/2 cup heavy cream
8 fresh sage leaves, torn in half
2 garlic cloves, thinly sliced
1/2 cup grated Gruyere cheese (about 2 oz)
Preheat oven to 375〫F. Place squash halves (or quarters) 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 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.
I found the recipe in this Martha Stewart cookbook, Martha Stewart’s Dinner at Home, which I highly recommend! The cookbook features complete menus from starter to dessert for the busy cook. The recipes are high on taste and low on time.
What’s your favorite Thanksgiving side dish?