ACORN SQUASH WITH PARMESAN LEEK CREAM
1 large acorn squash (or 2 small)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
¼ cup butter
1 large leek, chopped (white and green parts)
4 large garlic cloves
¼-⅓ cup parmesan cheese
1 cup heavy cream
Preheat oven to 375 degrees.
Cut winter squash in half length-wise and scrap the seeds out of the cavity with a spoon. Place each half of squash, face up on a foil-lined, rimmed, baking sheet or in a casserole dish. Season with salt and pepper and drizzle with olive oil, especially around the edges of the cavities.
Sauté the leeks and garlic in butter until soft and translucent. Transfer cooked leeks and garlic into the squash cavities and equally distribute parmesan on top. Pour enough cream into each cavity so they are filled almost to the top. Stir gently with a spoon to mix.
Bake for one hour until squash is very tender, when pierced with a fork, and cream is browned and bubbly. To serve scoop the soft squash into the cream and mix. The shells act as the serving vessle or you can transfer to a bowl.