Crème Fraiche is a staple in our fall and holiday recipes. Flavors of sage and garlic infuse the squash and Crème Fraiche adds a creamy texture.
Yield: Serves 12
6 acorn squash (about 3½ pounds total) halved, seeded, stems removed, and bottoms trimmed to sit flat
Coarse salt and freshly ground pepper
2 teaspoons chopped fresh sage
1 cup homemade or store-bought low-sodium chicken stock or vegetable stock
4 garlic cloves, chopped
1 5 ounce cup Bellwether Farms Crème Fraiche
Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper and sprinkle sage over all. Pour 1/2 cup stock into each dish and scatter garlic in the pans. Cover and bake until squash is tender when pierced with a fork, 45 to 55 minutes.
Heat broiler with rack about 8 inches from heat source. Remove 2 or more tablespoons of liquid from baking dishes and stir into Crème Fraiche to make a sauce. Spoon sauce over squash halves, including edges. Broil squash until bubbling and golden, 3 to 4 minutes. Scoop out the flesh and serve immediately.