Recipe: Gratineed Baked Squash Halves (using garlic and sage infused cream and Gruyere)

GRATINEED BAKED SQUASH HALVES

"Acorn squash is often sweetened with brown sugar and cinnamon. This easy fall dish gets its flavor from garlic- and sage-infused cream and Gruyere cheese."

2 acorn squash, halved crosswise, seeds removed
Coarse salt and freshly ground pepper
1/2 cup heavy (whipping) cream
8 fresh sage leaves
2 garlic cloves, thinly sliced
1/2 cup grated Gruyere cheese (about 2 ounces)

Preheat oven to 375 degrees F.

Place squash halves, cut sides up, in a 9-inch baking dish. (If the halves don't sit upright in the baking dish, slice off the tips and stems to make flat.) 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 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.

Makes 4 servings
Source: Martha Stewart's Dinner at Home by Martha Stewart