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Dumpling Squash with Cream and Sage

Martha Stewart
  • minutes
  • Serves 12

INGREDIENTS

6

Dumpling squashes (about 3 1/2 pounds)

4

Garlic cloves

1 tsp

Sage, fresh

1 cup

Chicken stock, homemade or store-bought low-sodium

1

Salt and freshly ground pepper, Coarse

1/4 cup

Heavy cream