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 that I had to try it.  It was a delicious way to prepare savory squash. I have made it with sage substituted for the thyme, as well as with thyme. I also modified the proportions and the roasting temperature.

It is a great side dish because the rest of the meal can be prepared while it is roasting in the oven.

  • acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
  • coarse salt and freshly ground black pepper
  • 1 1/2 to 2 T heavy cream per half acorn squash
  • 2 sprigs fresh thyme or 2 sage leaves per half
  • 1 generous T grated Parmesan per half
  1. Preheat oven to 400 degrees, preferably on convection roast.
  2. Prick cut side of squash all over with a fork. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper.
  3. Place cream and thyme inside squash cavities.
  4. Bake until squash is tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
  5. Sprinkle with Parmesan and bake until cheese is melted and golden, 5 to 10 minutes more.
  6. Garnish with additional herbs, cheese, and seasonings as desired. Serve.
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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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