Creamy Baked Acorn Squash with Herb and Parmesan Topping Recipe
Creamy Baked Acorn Squash is a comforting fall-inspired dish featuring tender baked acorn squash filled with a rich mixture of butter, cream cheese, and heavy cream, infused with fresh herbs and topped with Parmesan cheese and crunchy pumpkin seeds. This dish combines creamy textures with savory herb flavors, perfect for a cozy seasonal side or a light meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash
- 1 Acorn Squash
Creamy Filling
- 1 Tablespoon Butter
- 1 Tablespoon Cream Cheese
- 1/2 Cup Heavy Cream (Half & Half can be substituted)
Herbs & Seasoning
- 4–6 Fresh Thyme Sprigs
- 2 Fresh Rosemary Sprigs
- 2 Fresh Sage Leaves
- 1 Pinch Salt
- 1 Pinch Pepper
Toppings
- 1/4 Cup Parmesan (Grated)
- Pumpkin Seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare it for baking the squash.
- Prepare Squash: Wash the acorn squash thoroughly and cut it in half. Using a spoon, remove and discard all the seeds from the squash halves.
- Bake Squash First Time: Fill a baking dish with about 1 inch of water and place the acorn squash halves cut side down in the dish. Bake for 25-30 minutes until the squash becomes tender. A fork should easily pierce the flesh. Depending on squash thickness, this may take up to 45 minutes.
- Drain and Flip Squash: Carefully remove the baking dish from the oven. Drain the water from the dish and turn the squash halves cut side up. If the squash does not sit flat, slice a thin layer off the bottom to stabilize it.
- Add Creamy Ingredients and Herbs: Distribute the butter, cream cheese, and heavy cream evenly between the two squash halves. Top each with fresh thyme, rosemary sprigs, and sage leaves.
- Bake Until Bubbly: Return the squash to the oven and bake for 5-10 minutes or until the creamy mixture starts bubbling.
- Mix and Add Cheese: Carefully remove the fresh herbs from the squash. Stir the creamy mixture into the squash flesh and then sprinkle with grated Parmesan cheese, salt, and pepper.
- Final Bake: Bake the squash for another 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the squash from the oven and top with a sprinkle of pumpkin seeds and additional fresh herbs if desired. Serve immediately while warm.
Notes
- It is tender when a fork can easily pierce the flesh of the acorn squash. Depending on the thickness of the acorn squash it can sometimes take 45 minutes to become tender.
- If your acorn squash is not flat on the bottom, you might need to slice a thin layer off the bottom to create a flat surface so that it sits upright without falling over.
