Acorn Squash in Sage Cream SauceI am fortunate to have a white sage bush in my garden, and here is a lovely way to use it. The sweet taste of acorn squash is enhanced by the sage.
- 1 medium acorn squash
- 1/2 Tbsp fresh sage, minced
- 1 c water
- 1 Tbsp butter or margarine
- 2 tsp all purpose flour
- 1/4 tsp salt
- 1/8 tsp coarse black pepper
- 1 c milk
- Cut a bit off both ends of the squash to form flat cutting surfaces. Cut the squash in half, cutting through one of the divots or low areas. Scoop out seeds.
- Cut the squash in wedges, going through the divots. Peel each wedge, using a potato peeler. Cut the wedges into 1/2 inch pieces.
- Place the squash pieces, sage, and water in a 10 inch skillet and bring to boiling over medium heat. Reduce heat, cover, and simmer 10 minutes, or until fork tender. Drain and set aside.
- In the same skillet over medium heat, melt the butter. Add the flour, salt and pepper and stir until it makes a smooth roux. Add milk and whisk constantly until thickened and simmering. Simmer 30 seconds to avoid a floury taste.
- Remove from heat and fold in the squash. Serve hot.