Creamy Baked Acorn Squash

Creamy Baked Acorn Squash

This acorn squash recipe is a deviation from my gold standard roasted acorn squash with maple syrup.  I saw the recipe in Everyday Food, had leftover cream, and decided to try it.  It was delicious. I substituted sage for the thyme.  It is a great side dish- while it is in the oven the rest of the meal can be prepared.

  • 2 acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
  • Salt and pepper
  • 1/4 cup heavy cream
  • 8 sprigs thyme
  • 1/2 cup grated Parmesan (2 ounces)
  1. Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves.
  2. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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