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Dumpling Squash with Cream and Sage

Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.

  • Servings: 12
Dumpling Squash with Cream and Sage

Source: Martha Stewart Living, November 2010


  • 6 dumpling squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
  • Coarse salt and freshly ground pepper
  • 1 teaspoon chopped fresh sage
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 garlic cloves, halved
  • 1/4 cup heavy cream


  1. Preheat oven to 350 degrees. 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. Heat 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.

Reviews (1)

  • aterosin 24 Nov, 2012

    Eh, needs more garlic: EAsy but Flavorless. I baked the squash the day before and then broiled them right before serving.

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