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)
- 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.
- 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.