Acorn Squash with Sage Crème

Bellwether Farms Recipes


  • 6 acorn squashes (about 3 1/2 pounds), halved, seeded, stems removed, and bottoms trimmed to sit flat
  • Coarse salt and freshly ground pepper
  • 2 teaspoon chopped fresh sage
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 garlic cloves, chopped
  • 5oz cup Bellwetheer Farms Crème Fraiche

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. Stir crème fraiche and 2 (or more) tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately. Scoop out the flesh to eat.


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