CREAMY PARMESAN BAKED ACORN SQUASH — Acorn squash is halved, then filled with cream, Parmesan cheese and fresh thyme, then baked until tender and buttery. The perfect fall side dish!
I’ve always considered myself someone who doesn’t really like squash, but after trying this Creamy Parmesan Baked Acorn Squash, I may have to rethink my feelings about squash.
Over the years, I have tried some variations of squash that I found absolutely delicious. I mean, who doesn’t love some breaded, deep fried zucchini? And I love a good squash soup!
I’ve come to the conclusion that when it comes to squash, there are some really unappealing ways to prepare it, and some fabulously delicious ways to prepare it.
So when I picked up some acorn squash at the farmers’ market recently, I was determined to find one of those “fabulously delicious” preparation methods.
Well, this Creamy Parmesan Baked Acorn Squash was absolutely amazing!
And even better, it’s simple and has only a few ingredients–five ingredients to be exact, and that’s if you count the salt and pepper.
Of course, it helps the flavor of this dish immensely that two of those ingredients are cream and Parmesan cheese! The cream and cheese combine to create a delicious sauce in the center of your squash–almost like a squash alfredo.
This squash is so simple to make, yet looks and tastes so fancy! I would absolutely serve it for Thanksgiving dinner. It’s that delicious, and has a great presentation.
If you’re skeptical of squash like I am, you’ve got to try this recipe. It may just change your mind!
This Creamy Parmesan Baked Acorn Squash was truly delicious, and proof once again that sometimes the simplest recipes are the best.
Be sure to save this Creamy Parmesan Baked Acorn Squash recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Creamy Parmesan Baked Acorn Squash
- Produce: acorn squash, fresh thyme
- Parmesan cheese
- Salt and pepper
- 2 acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
- Salt and pepper, to taste
- 1/2 cup heavy cream
- 8 sprigs fresh thyme
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375 degrees. Place squash cut side up on a large, rimmed baking sheet and season with salt and pepper.
- Divide cream and thyme evenly among squash halves.
- Bake until squash is tender when pierced with a sharp knife, 35 to 40 minutes. Remove from oven and sprinkle with Parmesan cheese.
- Bake an additional 10 minutes, or until cheese is melted and golden.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 312mgCarbohydrates: 18gFiber: 5gSugar: 1gProtein: 6g
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Who Dished It Up First: Adapted from Martha Stewart.