It doesn't get much easier than this. Just add cream, garlic and thyme into the squash, place it in the oven and let it bake!.
Set the oven to bake 375°F/ 190°C (not convection) and adjust the rack to the middle. While the oven preheats, line a baking sheet with parchment paper and coat with non-stick spray.
Cut the squash in half, then remove the seeds and place on the baking sheet. Generously season each half with kosher salt, pepper and nutmeg.
Divide the ingredients in equal parts between the 2 halves.
Place the baking sheet in the oven and bake for 1 hour or until the squash is soft and tender when pierced with a fork.
Evenly distribute the cheese between the halves.
Return to the oven and continue baking for 20 minutes or until the cheese turns golden brown.
Remove from the oven and transfer to a heat-proof surface. This dish is a perfect for fall. Served with roasted chicken or hearty grains, this recipe puts the sweet finishing touch on a wholesome, healthy meal.
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