But, I probably won't have to do it over. The squash didn't seem to cook very evenly (despite having cut it fairly uniformly)-if I had to do it over, I may have stirred it half way thru before topping it. I also used fresh kale instead of frozen and could have used much more. Made this with acorn squash (from the store instead of the farmer's market), it was very beige. I tried adding lemon juice to but it wasn't enough. Because of that I think it should only be a side. I just would like something to cut the sweetness and richness a little more. This was a very good dish and the recipe was pretty easy to follow. I did stir it up a few times while cooking per other review suggestions, and everything came out tender and creamy and delicious! The rye crisps are an excellent texture contrast. Used unflavored/unsweetened soy milk in place of heavy cream, and all acorn squash. I’ve used both acorn and butternut squash - both great and you don’t have to peel them! I really love the taste of this recipe (and I put as many green things in a I can, this last time was blanches broccolini and spinach) and will try a version next time with a non-dairy milk instead of cream to see if I can cut down on the dairy. I love this recipe and have made it many times. At first, it doesn't seem like there is enough of a creamy topping but it steam cooks and you're left with a perfect amount of cheesy-ness. As another reviewer suggested I just mixed the whole thing together in the baking dish and poured the cream and cheese over it. Subbed fresh blanched collards for the kale and subbed pecorino/romano for the parmesan and only used 4 cloves of garlic (not 10!). I used a delicata (unpeeled) and a butternut (peeled). Transfer gratin to top rack and broil until bubbling and browned at the edges, about 3 minutes. Scatter breadcrumbs over gratin, crushing into smaller pieces as you go, then top with remaining Parmesan. Transfer to top rack in oven and bake, stirring once or twice, until golden brown and crisp, 14–16 minutes. Meanwhile, wipe out skillet and melt remaining 3 Tbsp. Remove foil and continue to cook until cream is thickened and no longer liquid-y and squash is very tender, 18–22 minutes. Cover tightly with foil, transfer to lower rack of oven, and bake until squash is just shy of tender, 25–30 minutes. Carefully pour over squash, using tongs to turn squash to coat evenly. kosher salt in skillet (no need to wipe out) and cook, stirring, until hot but not simmering, about 3 minutes. Step 2Ĭombine cream, three quarters of Parmesan, and 1½ tsp. Using tongs, scatter onion mixture over squash, making sure to get it into all the crevices. Stir in kale, red pepper flakes, and 1 Tbsp. salt and cook, stirring often, until onion is softened and starting to turn golden brown, 8–10 minutes. butter in a large high-sided skillet over medium. Butter a 13x9' baking dish and arrange squash in dish. 10-4, good buddy.Place racks in upper and lower thirds of oven preheat to 400°.

This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. And…the holiday dishes continue here on P-Dub Cooks.

Acorn squash casserole recipe easy