If the squash halves do not sit upright in the baking dish, slice off the pointy tips and stems to make flat. Other fresh herbs, especially thyme, can be used to infuse the cream (discard large leaves and sprigs before serving, if desired).

Ingredients

• 2 acorn squash, halved crosswise, seeds removed
• coarse salt and freshly ground pepper
• 1/2 cup heavy cream
• 8 fresh sage leaves, torn in half
• 2 garlic cloves, thinly sliced
• 1/2 cup grated Gruyère cheese (about 2 ounces)

Directions
1 Preheat oven to 375F. Place squash halves, cut sides up, in a 9-inch baking dish. Season with salt and pepper. Pour about ½ cup water into baking dish around squash.

2 Combine cream with sage and garlic in a small saucepan, and bring to a simmer over medium-high heat. Pour into squash halves, dividing evenly.

3 Bake until squash are tender when pierced with the tip of 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.

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Excerpted from Martha Stewart's Dinner at Home Copyright 2009 by Martha Stewart. Photo copyright 2009 by Kate Sears. Excerpted by permission of Clarkson Potter. All rights reserved.