Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dumpling Squash with Cream and Sage 3.1 (118) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 12 Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce. Ingredients 6 dumpling squashes (about 3 ½ 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 ¼ cup heavy cream Directions 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. 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. 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. Rate it Print