Acorn squash is halved, then filled with cream, Parmesan cheese and fresh thyme, then baked until tender and buttery. The perfect fall side dish!
Why You’ll Love This Recipe
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 recipe to your favorite Pinterest board for later.
Ingredients
- Produce: acorn squash, fresh thyme
- Cream
- Parmesan cheese
- Salt and pepper
Creamy Parmesan Baked Acorn Squash
Ingredients
- 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
Instructions
- 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.
Nutrition
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7 comments
Lindsay
This was so easy and so tasty. 4 ingredients that are already in my kitchen? Yes, please! It turned out so amazing!
A colleague of mine had an overabundance and gifted me 6 acorn squash, being the workplace “chef” and vegetarian. I had flashbacks of my mom’s overly sweet, kinda burnt attempts and almost turned them down. Instead, I impressed the office and my picky BF.
I also love the flexibility with a simple recipe. I added a bit of oat milk because I was short on cream. And a bit of sage, because I was a bit short on thyme. Asiago in lieu of Parmesan…. You get the idea.
Thanks for helping me break my aversion!
Jen
OMG. First time trying acorn squash. I used Italian seasoning instead of thyme, My husband said it was the best part of the meal. Will definitely make this again
Pat
How would you do it in an air fryer? I have the Ninja 6 in 1.