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Friday, November 27, 2015

Creamy Parmesan Baked Acorn Squash




I was intrigued by this acorn squash recipe, because rather than stuffing the squash with something, a sauce is heating in the squash and melting into the sides. It was also ridiculously easy to make which is always a win for me.

Recipe from Let's Dish.

Ingredients:
-1 acorn squash, halved lengthwise, seeded, and bottoms trimmed to lie flat
-Salt and pepper, to taste
-1/4 cup heavy cream
-4 sprigs fresh thyme
-1/4 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 for 35 to 40 minutes or until the squash is tender and easily pierced with a knife or fork.

Remove from oven and sprinkle with Parmesan cheese. Bake an additional 10 minutes, or until cheese is melted and golden.
  


This was a hit for dinner along with a side of some rice and vegetables. The heaving cream soaked into the squash a little while baking giving the squash a nice rich flavor that it doesn't normally have. The cheese and thyme helped to tie everything together and overall we enjoyed trying acorn squash in a new preparation. 

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