Surprisingly easy and very filling, this dish is great for the vegetarian at your table.
|4 acorn squash, cut in half crosswise, seeds removed||1/4 cup heavy cream|
|3 tablespoons unsalted butter||1 cup Panko bread crumbs (can be found in the Asian section of your supermarket)|
|1 small shallot, minced||1 teaspoon kosher salt|
|1/2 cup grated Parmesan cheese||1/2 teaspoon black pepper|
Make-ahead tip: The squash mixture can be made the day before. Make sure the filling is at room temperature before refilling and baking.
Preheat the oven to 375 degrees F.
Place the squash, cut side down in two roasting pans. Add about 1/4-inch water in each pan. Cover with foil and bake for 40 minutes or until the squash are very tender. Remove from the oven, turn the squashes upright and drain the water.
When cool enough to handle, scoop out the flesh of the squashes into a large bowl, leaving about a 1/4-inch border around the squashes. Add the butter, shallots, cheese, cream and half of the breadcrumbs. Season with salt and pepper. Carefully place the mixture back into the hallowed out squashes. Place the squashes back into the roasting pans and sprinkle the tops with the remaining 1/2-cup breadcrumbs.
Bake, uncovered for about 10 more minutes, or until the tops brown slightly. Serve hot.
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