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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.
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