2 acorn squash, halved crosswise, seeds removed
salt and pepper to taste
1/2 cup half and half
1/2 t. ground sage
2 garlic cloves, thinly sliced
2 cup shredded Gruyère cheese (about 8 oz.)
1. Preheat oven to 375°F. Place squash halves, cut sides up, in a 13 x 9-in. baking dish. Season with salt and pepper. Pour about 1/2 cup water into baking dish around squash.
2. Combine cream with sage and garlic in small saucepan. Bring to a simmer over medium-high heat, then pour into squash halves, dividing evenly.3. Bake until squash are tender when pierced with tip of sharp knife, about one hour. Remove from oven; sprinkle with cheese, dividing evenly. Continue baking until cheese is melted and golden, about 10 minutes. Serve hot.