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
- Preheat oven to 400 degrees, preferably on convection roast.
- 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.
- Place cream and thyme inside squash cavities.
- Bake until squash is tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
- Sprinkle with Parmesan and bake until cheese is melted and golden, 5 to 10 minutes more.
- Garnish with additional herbs, cheese, and seasonings as desired. Serve.