Acorn Squash in Sage Cream Sauce

I 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.

Serves 4.

Ingredients:

• 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

Directions:

1. 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.
2. Cut the squash in wedges, going through the divots. Peel each wedge, using a potato peeler. Cut the wedges into 1/2 inch pieces.
3. 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.
4. 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.
5. Remove from heat and fold in the squash. Serve hot.