Acorn Squash with Roasted Garlic Custard

Experience the perfect balance of creamy and earthy flavors with this Acorn Squash with Roasted Garlic Custard recipe, a delightful twist on fall comfort food. Tender, oven-roasted acorn squash halves serve as edible bowls for a luscious custard made with roasted garlic, heavy cream, Parmesan cheese, and a touch of thyme. The sweetness of the squash pairs beautifully with the rich, caramelized garlic and silky custard, creating an elegant yet approachable dish. With straightforward preparation and stunning presentation, this recipe makes an excellent choice for a cozy dinner side or a vegetarian centerpiece. Perfect for fall gatherings or holiday menus, this savory baked delicacy will warm both heart and palate.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 1 whole garlic bulb
• 1 cup heavy cream
• 0.5 cup milk
• 3 large eggs
• 0.25 cup Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon fresh thyme leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise and scoop out the seeds. Lightly coat the cut sides of the squash with olive oil, and season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is roasting, prepare the roasted garlic. Slice off the top of the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Place in the oven and roast for 30-40 minutes until the garlic becomes soft and caramelized.

Step 5

Once the garlic is cool enough to handle, squeeze out the roasted garlic cloves into a small bowl and mash them into a smooth paste using a fork.

Step 6

In a medium mixing bowl, whisk together the roasted garlic paste, heavy cream, milk, eggs, Parmesan cheese, fresh thyme, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until smooth and well combined.

Step 7

Remove the squash from the oven and carefully flip them over so the cut side is facing up. Create a shallow cavity in the center of each squash half by scooping out a small amount of the cooked flesh if necessary.

Step 8

Pour the garlic custard mixture evenly into the cavities of each squash half.

Step 9

Reduce the oven temperature to 350°F (175°C) and bake the squash for another 25-30 minutes, or until the custard is set and slightly golden on top.

Step 10

Remove the squash from the oven, allow to cool for 5 minutes, and serve warm as a savory side or main dish.

Nutrition Facts

Serving size	2362.7 grams (2362.7g)

Amount per serving	% Daily Value*
Calories	2401

Total Fat 120.20g	154%
Saturated Fat 61.30g	307%
Polyunsaturated Fat 1.40g
Cholesterol 831mg	277%
Sodium 1173mg	51%
Total Carbohydrate 289.00g	105%
Dietary Fiber 77.90g	278%
Total Sugars 7.10g
Protein 56.00g	112%

Vitamin D 177IU	883%
Calcium 1376mg	106%
Iron 15mg	81%
Potassium 8288mg	176%

*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: 43.9%

Protein: 9.1%

Carbs: 47.0%