Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Creamy Baked Acorn Squash 3.7 (88) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 5 mins Total Time: 1 hr Servings: 4 This elegant side dish needs almost no prep. Just pop the squash in the oven, then make the rest of the meal. Ingredients 2 acorn squash (1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary Salt and pepper ¼ cup heavy cream 8 sprigs thyme ½ cup grated Parmesan (2 ounces) Directions Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. Rate it Print