Twice Baked Spinach and Parmesan Acorn Squash

Acorn squash is roasted and mashed with butter, cream, Parmesan, smoked paprika and spinach in a warm and comforting side dish. Can be prepped up the day before and baked the next day.

Course Side Dishes

Cuisine American

Keyword acorn squash, healthy, side dish, Thanksgiving, Thanksgiving recipe, twice-baked squash

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 179

Author Laurie McNamara

Equipment

All-Clad 00830 Stainless-Steel Lasagna Pan with 2 Oven Mitts/Cookware, Silver

Ingredients

2 small acorn squash
olive oil
3 tablespoons butter divided
2 cups spinach leaves loosely packed (not baby spinach
1 clove garlic
2 tablespoons heavy cream
1/2 cup freshly grated Parmesan cheese divided
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika

Instructions

Preheat your oven to 350 degrees and lightly oil a small roasting pan.
Cut the squash in half from root to tip. Use a spoon to scrape out the seeds. Place the squash halves, cut-side down into the greased pan. Roast on the middle rack of your oven for 50-60 minutes or until fork tender. Once roasted, allow to cool slightly until safe to handle.
While the squash is roasting, melt 1 tablespoon of butter in a 10-inch skillet over medium to medium-low heat. Squeeze the clove of garlic through a garlic press and into the pan. Stir and cook 1 minutes before adding the spinach. Cook for a few minutes, stirring often until wilted. Set off to the side.
Scrape the flesh of the squash into a large bowl. Add the butter and heavy cream and mash until smooth. Use a spatula to stir in 1/4 cup of the Parmesan, salt, pepper, paprika and cooked spinach. Divide and fill each squash with the filling and sprinkle with remaining cheese.
Slide back into the oven to bake for 25 to 30 minutes more until hot, cheese is melted and slightly browned.

Nutrition