67 MAGNOLIA JOURNAL fall 2019- Preheat oven to 375°F. In a 5-qt. Dutch oven melt
butter over medium. Add onion and garlic; cook and
stir 3 to 4 minutes. Stir in fl our; cook and stir
1 minute. Add chicken stock; cook and whisk
3 minutes. Stir in cream and nutmeg. Remove from
heat; transfer mixture to a bowl. - Cut squash into ½ -inch slices. Layer half the
squash, half the sauce, half the cheese, and half the
sage in Dutch oven. Top with remaining squash,
sauce, cheese, and sage. Sprinkle with cinnamon, salt,
and pepper. - Bake, covered, 30 minutes. Uncover and bake 25 to
30 minutes more or until squash is tender and sauce is
golden brown. Sprinkle with additional pepper.
3 Tbsp. butter
½ cup chopped onion
2 cloves garlic, minced
3 Tbsp. all-purpose fl our
1 cup chicken stock
1 cup heavy cream
½ tsp. grated fresh nutmeg
1 3- to 3½-lb. acorn squash or delicata squash,
halved and seeded, or butternut squash,
peeled, halved lengthwise, and seeded
3 cups fi nely shredded Gruyère cheese
½ cup fresh sage leaves
Dash ground cinnamon
Salt and black pepper