Baked Acorn Squash with Cornbread Topping
Makes 6 to 8 servings
Ingredients
- 3 medium acorn squash, halved, seeded, and sliced ½ inch thick
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt, divided
- 1 teaspoon chopped fresh thyme
- ¼ cup unsalted butter, cubed
- 3 sprigs fresh thyme
- 1 cup crumbled cornbread
- Garnish: fresh thyme leaves
Instructions
- Preheat oven to 375°. Lightly spray a 13x9-inch baking dish with cooking spray.
- In a large bowl, toss together squash, melted butter, parsley, oil, 1 teaspoon salt, and chopped thyme until combined. Transfer to prepared pan.
- Bake until squash is lightly golden brown and tender, 35 to 40 minutes.
- Meanwhile, in a large ovenproof skillet, heat cubed butter over medium heat. Add thyme sprigs. Sprinkle cornbread evenly over butter, and sprinkle with remaining ½ teaspoon salt.
- Bake until golden brown and crispy, 10 to 15 minutes. Top squash with cornbread mixture. Garnish with thyme leaves, if desired.
