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!
Servings: 4 servings
Calories: 213kcal
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
Serving: 1g | Calories: 213kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 312mg | Fiber: 5g | Sugar: 1g