Baked Delicata Squash with cream and parmigiano
Baked delicata squash with cream & parmigiano
From Domenica Marchetti’s book, The Glorious Vegetables of Italy
- 2 delicata or acorn squashes (2 1/2 pounds to 3 pounds / 1.2 to 1.4 kg), halved lengthwise, seeded, each half cut in half crosswise to yield a total of four pieces per squash
- 1/4 cup / 60 mL heavy cream
- Fine sea salt
- Freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1/4 cup freshly grated parmigiano reggiano cheese
- Heat the oven to 400 degrees Fahrenheit / 200 degrees Celsius / Gas 6.
- Arrange the pieces of squash, cut side up, on a rimmed baking sheet or in a large baking dish. Drizzle the heavy cream on the squash pieces or use a pastry brush to spread it around. Season with a little salt and a few grindings of pepper. Sprinkle a little nutmeg over each piece (I grate the nutmeg directly over the pieces), and then sprinkle on the Parmigiano.
- Bake the squash for 30 to 40 minutes if using delicata squash, or 45 minutes if using acorn squash. Baste the squash once or twice during baking. The squash is done when the cream is thickened and lightly browned and the flesh is tender and easily pierced with the tip of a knife.
- Serve immediately. Serves 4.