Buttery Baked Acorn Squash
2 small acorn squash
½ cup heavy cream
4 teaspoons unsalted butter
½ cup shredded Parmesan cheese
salt and pepper to taste
fresh nutmeg optional
1. Cut the squash in half, remove the stem and scrape out all the seeds.
2. Place to the squash cut side down on a non-stick baking sheet and bake at 350 degrees until just tender (30-40 minutes).
3. Remove the squash from the oven and carefully, using tongs, turn the squash over. Salt and pepper the squash to taste. Place two tablespoons of cream and one teaspoon of butter in the center of each squash. Sprinkle two tablespoons of Parmesan over each squash.
4. Place squash back into the oven and bake another 10 minutes or until the cheese is melted and the center is hot. Grate some fresh nutmeg over the tops of the squash if desired.