Roasted Acorn Squash with a Cheesy Filling

There are certain things that just speak “fall” when we think of them. Acorn squash is one of those things. I was inspired by some creamy acorn squash recipes where the squash was oven roasted with some heavy cream in the center. Instead of heavy cream, I opted for a combo of dill goat cheese, shredded parmesan cheese, and a splash of half and half. This is a super easy, low maintenance side dish. I made it for dinner along with pork chops. This dish would also be fun to serve for company.

Start with a halved acorn squash. Scoop out the seeds.

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Crumble some goat cheese. I used a variety that had dill in it as well.

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Place the squash cut side up in a baking dish. Brush or spray with a bit of oil. Season with salt, pepper, and garlic powder.  Add about 1 1/2 Tbsp of the goat cheese to the center of each squash.

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Add about 2 Tbsp of half and half to the center of each squash.

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Place the squash in a 375 degree oven for 45-50 minutes. Remove from oven and sprinkle the top with a thin layer of parmesan cheese…enough to cover the top.

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Place back into the oven for an additional 15 minutes, until the cheese is completely melted and starting to brown. Remove from the oven. Let cool slightly. Cut the squash into wedges and they are ready to serve.

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The squash will be soft and perfectly roasted. The filling is so good….velvety, cheesy, gooey…yum!

Enjoy!

Jessica

Roasted Acorn Squash with a Cheesy Filling
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 acorn squash
  • 3 tbsp goat cheese
  • ¼ cup half and half, divided
  • 2-3 tbsp shredded parmesan cheese
  • salt
  • pepper
  • garlic powder
Directions
  1. Halve the acorn squash.
  2. Scoop out the seeds.
  3. Place the squash cut side up in a baking dish. Brush or spray with a bit of oil. Season with salt, pepper, and garlic powder.
  4. Add about 1½ Tbsp of the goat cheese to the center of each squash.
  5. Add about 2 Tbsp of half and half to the center of each squash.
  6. Place the squash in a 375 degree oven for 45-50 minutes.
  7. Remove from oven and top with Parmesan cheese.
  8. Place back into the oven for an additional 15 minutes, until the cheese is completely melted and starting to brown.
  9. Remove from the oven. Let cool slightly.
  10. Cut the squash into wedges and they are ready to serve.

 

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