Reviews (1) Add Rating & Review 118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1 Martha Stewart Member Rating: Unrated 11/24/2012 Eh, needs more garlic: EAsy but Flavorless. I baked the squash the day before and then broiled them right before serving.
Back to Dumpling Squash with Cream and Sage All Reviews for Dumpling Squash with Cream and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Dumpling Squash with Cream and Sage Credit: Marcus Nilsson Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 12
Ingredients Ingredient Checklist 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
Gallery Dumpling Squash with Cream and Sage Credit: Marcus Nilsson
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 12
Gallery
Dumpling Squash with Cream and Sage Credit: Marcus Nilsson
Dumpling Squash with Cream and Sage
Credit: Marcus Nilsson
Dumpling Squash with Cream and Sage
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 12
Recipe Summary
prep: 10 mins total: 1 hr 10 mins
Servings: 12
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Servings: 12
12
Ingredients
Ingredients
- 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
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.
Reviews (1)
Add Rating & Review 118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
Martha Stewart Member Rating: Unrated 11/24/2012 Eh, needs more garlic: EAsy but Flavorless. I baked the squash the day before and then broiled them right before serving.
Reviews (1)
Add Rating & Review 118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
Add Rating & Review
118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
118 Ratings 5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
5 star values: 17 4 star values: 16 3 star values: 51 2 star values: 33 1 star values: 1
Martha Stewart Member Rating: Unrated 11/24/2012 Eh, needs more garlic: EAsy but Flavorless. I baked the squash the day before and then broiled them right before serving.Martha Stewart Member
Rating: Unrated 11/24/2012
Eh, needs more garlic: EAsy but Flavorless. I baked the squash the day before and then broiled them right before serving.
Rating: Unrated
All Reviews for Dumpling Squash with Cream and Sage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dumpling Squash with Cream and Sage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
