I can’t think of a better side dish to have this fall, one that includes kabocha squash. Have you tried it yet? Kabocha is a rich tasting squash and it tastes like a cross between a sweet potato and pumpkin, it’s vitamin rich and even low in carbs.
This dish is foolproof to make, when the squash is cut into quarters and the seeds scooped out ( which you can roast) it becomes the perfect vessel to hold the parmesan and thyme cream sauce.
This can easily be served during the week or set out on a platter for the holidays.
You might be intimidated and think how am I going to cut this! Well you definitely have to be safe. One way is you can stick the whole squash in your microwave for a couple of minutes to soften it, doing that will make it much easier to cut.
What I often do is take my knife, make a slit then cover the top of the blade with a tea towel, then take a mallet and pound it until it breaks through, it’s very safe that way and no fingers are involved.
When parmesan and thyme meet together it’s a match made in heaven, the flavors meld together perfectly!
Of course this sauce would work with acorn, honey nut and butternut squash as well but if you haven’t tried kabocha, I urge you to give it a try.
- 1 kabocha squash cut into quarters, scooping out the seeds and pulp. Follow instructions on blog post above for a safe way to cut it.
- ¾ cup heavy cream
- ¾ cup of grated parmesan
- 12 sprigs of thyme
- salt and pepper
- Cut the squash into quarters then drizzle all sections with olive oil and sprinkling of salt and pepper. Place squash cut side down onto a parchment lined baking sheet and roast at 375F oven. When you see a rich golden color on the outer edge flip the squash over.
- In the meantime mix together the heavy cream, the parmesan and some thyme leaves.
- Then I like to transfer the squash into a baking dish where they fit somewhat tightly together, right side up, then gently spoon the cream sauce into the cavities.
- Place thyme sprigs all over each filled quarter.
- Place back into the oven until cream thickens and squash is tender.
- Depending on the size of your squash time varies , keep checking it.
- You made have leftover cream sauce or not enough again according to the size of your squash.
- Scoop and enjoy!
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
this was great!! ate it skin & all. only i screwed up & used my grated pecorino reserves instead of my grated parmigiano. but man, it’s wonderful! that thyme is such a great herb. can’t wait to try it again with parmigiano next time! thanks.
So glad you liked it!
Kabocha squash with parmesan is delicious and tasty recipe.
I’m not that familiar with squash but want to experiment with them this fall. Any kind of timetable on the cooking? Thanks
What a perfect recipe! I just love what you did here. The cream, the cheese… and delicious squash. Thyme is the perfect herb to me to use in the fall and winter. Lovely.