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!
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! {
