Acorn Squash with Boursin Custard
Elevate your fall dining experience with this show-stopping recipe for Acorn Squash with Boursin Custard, a perfect blend of creamy indulgence and rustic charm. Sweet and nutty roasted acorn squash serves as a delightful edible bowl for a velvety custard made with garlic and herb Boursin cheese, eggs, and heavy cream. Topped with a golden, buttery crust of Parmesan and panko breadcrumbs, each bite offers a luscious contrast of textures. This easy-to-follow recipe, roasted to perfection and baked with a savory twist, is ideal as a gourmet side dish or a satisfying vegetarian main course. Impress guests or treat your family to this comforting dish that embodies the cozy flavors of autumn.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 150 grams garlic and herb Boursin cheese
- 0.5 cups heavy cream
- 2 pieces large eggs
- 1 teaspoon fresh thyme leaves
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons panko breadcrumbs
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice the acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Rub the squash halves with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the Boursin custard. In a mixing bowl, whisk together the Boursin cheese, heavy cream, and eggs until smooth. Stir in the thyme leaves, remaining salt (1/2 teaspoon), and remaining black pepper (1/4 teaspoon).
Once the squash is tender, remove it from the oven and carefully flip the halves cut-side up. Reduce the oven temperature to 350°F (175°C).
Pour the Boursin custard mixture evenly into the cavity of each squash half. Be careful not to overfill.
In a small bowl, combine the Parmesan cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture over the custard-filled squash halves to form a golden, crispy topping.
Return the filled squash halves to the oven and bake for an additional 25 minutes, or until the custard is set and the topping is golden brown.
Remove from the oven and allow the squash to rest for 5 minutes before serving. Garnish with additional thyme leaves if desired.
Serve warm as a side dish or a main course for a cozy, flavorful meal.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
