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Gratinéed Baked Squash Halves

Recipe for October 4th, 2009



This recipe with fresh sage and grated Gruyère make this classic fall dish special.


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  • 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.)


1. 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.

2. Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly.

3. 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.

Recipe from Martha Stewart.

* Ingredients can be found at the market