Creamy Baked Squash

Only a few ingredients are needed to create a tasty and elegant looking side dish.

If preparing more than one squash, place them on a large baking sheet. To keep them from rolling (and spilling the cream), cut off a small slice from the rounded bottoms of each so they sit flat on the pan.



Creamy Baked Squash

Marla Hingley
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 8


  • 2 acorn squash seeded & halved lengthwise
  • ¼ cup heavy cream or canned coconut milk
  • 8 sprigs fresh thyme or ½ tsp dried
  • ½ cup grated Parmesan cheese
  • Salt and pepper


  • Place squash cut side up in a baking dish/sheet (slice off a bit of the bottoms of the squash so the halves sit flat).
  • Into each half add 1 Tbsp of the cream, some thyme leaves and a sprinkle of salt and pepper. Bake at 375°F for 40 minutes or until tender.
  • Top each with 1 Tbsp of cheese and broil for another 5 minutes or until they are lightly golden brown.
Tried this recipe?Let us know how it was!


See also
Baby Bok Choy with Cashews

Similar Posts


  1. Oh I shall have to repeat as I didn’t tick the tap for notification when I receive a reply. Best way to serve ? Should I mix soft inside and cream together and serve.
    Thank you, Elaine.

  2. We just eat it as is, scooping out a bit of the squash with some of the cream/cheese. But by all means you could mash it up all together in its shell and eat it like mashed potatoes 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating