Prepare to transform an ordinary autumn vegetable into a mind-blowing culinary masterpiece that will have your family and friends begging for seconds! This Creamy Parmesan Baked Acorn Squash is not just a side dish – it's a luxurious experience that combines the sweet, nutty flavor of roasted squash with a decadent, cheesy cream sauce that will make your taste buds dance with joy. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your dinner game with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes, halved and seeded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully cut the acorn squashes in half lengthwise using a sharp knife. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each squash half, creating a clean cavity.
- Place the squash halves cut-side up on the prepared baking sheet. Lightly brush the inside and edges of each squash half with olive oil to help prevent drying and promote even roasting.
- In a medium mixing bowl, whisk together heavy cream, grated Parmesan cheese, garlic powder, salt, and black pepper until well combined and smooth.
- Pour the creamy Parmesan mixture evenly into the cavity of each squash half, ensuring they are approximately 3/4 filled.
- Bake in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork and the top is golden brown and slightly bubbling.
- Remove from the oven and let rest for 5 minutes to allow the cream to set slightly.
- Garnish with fresh thyme leaves before serving. The squash can be served hot as a side dish or a vegetarian main course.
Tips
- Choose Fresh Squash: Select acorn squashes that are firm, heavy for their size, and have a deep, rich color without any soft spots or blemishes.
- Cutting Technique: Use a sharp, sturdy knife and carefully cut the squash on a stable surface. If you find it difficult to cut, microwave the whole squash for 2-3 minutes to soften it slightly.
- Oil is Key: Brushing the squash with olive oil helps prevent drying and promotes beautiful, even roasting. Don't skip this step!
- Cream Mixture Consistency: Whisk the cream and Parmesan thoroughly to ensure a smooth, even distribution of flavors.
- Doneness Check: The squash is ready when it's tender when pierced with a fork and the top is golden brown with slight bubbling.
- Garnish Wisely: Fresh thyme adds a beautiful aromatic touch, but you can also experiment with other herbs like rosemary or sage.
- Serving Suggestion: For an extra touch of elegance, serve the squash on a bed of mixed greens or alongside roasted chicken or turkey.
Nutrition Facts
Calories: 308kcal
Carbohydrates: 15g
Protein: 7g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 90mg
