Acorn Alfredo Bake

Acorn Alfredo Bake 

1 large acorn squash, top removed and bottom sliced for a flat surface
1 large egg
4 oz. Swiss Gruyere cheese, finely chopped
2 Tbs. heavy cream
2 Tbs. breadcrumbs
2 Tbs. fresh thyme
1 Tbs. butter
1/4 tsp. freshly ground nutmeg
sea salt and pepper
2 Tbs. pine nuts

 

Preheat the oven to 425 degrees. 

 

After slicing off the top of the squash and creating a round bottom, scoop out the seeds from the acorn squash. 

 

Place the lid back on top and wrap tightly in foil. Bake for about 35 minutes, until mostly soft, but still holding shape well.

Scoop out most of the insides but leave enough to keep the acorn form.

Whip together the squash insides with the egg, cheese, cream, breadcrumbs, thyme, butter, nutmeg, and salt and pepper. 

Fill the inside of the emptied squash back up again with the whipped mixture.
Bake again for about 15 minutes, until bubbly and brown.

Remove from the oven and top with pine nuts and additional fresh thyme for a lovely garnish.

Try your best not to swoon.