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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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).

Step 6

Pour the Boursin custard mixture evenly into the cavity of each squash half. Be careful not to overfill.

Step 7

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.

Step 8

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.

Step 9

Remove from the oven and allow the squash to rest for 5 minutes before serving. Garnish with additional thyme leaves if desired.

Step 10

Serve warm as a side dish or a main course for a cozy, flavorful meal.

Nutrition Facts

Serving size	2166.2 grams (2166.2g)

Amount per serving	% Daily Value*
Calories	2597

Total Fat 154.10g	198%
Saturated Fat 78.20g	391%
Polyunsaturated Fat 2.70g
Cholesterol 694mg	231%
Sodium 3776mg	164%
Total Carbohydrate 270.30g	98%
Dietary Fiber 76.50g	273%
Total Sugars 6.30g
Protein 48.10g	96%

Vitamin D 80IU	400%
Calcium 1152mg	89%
Iron 14mg	76%
Potassium 7800mg	166%

*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.

Source of Calories

Fat: 52.1%

Protein: 7.2%

Carbs: 40.6%