Dumpling Squash with Cream and Sage

squash with cream and sage
Photo: Marcus Nilsson
Prep Time:
10 mins
Total Time:
1 hr 10 mins

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


  • 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


  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.

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