The journey with squash continues over here in our little jungle house in Maui. After the soups and the muffins and the steamed pumpkin, I began looking through my Pinterest food board to get some new ideas. I found this and I’m telling you, it’s my latest FAVORITE thing. I’ve made it twice now. It’s a great food blog and the dish is great. I highly recommend checking it out.
As always though, I was loose in how I interpreted the recipe. I used a bit more cream than she calls for. I think it’s something you can play with. I loved how creamy it all got, and mixing the squash with the roasted cream was just… divine.
So easy to make! It really requires very little prep time!
Saw this posted. Need to get some food & fill my water jugs at Mana…. inspired by the post I bought acorn squash. It's in the oven now!
Mahalo for the food inspiration. 🙂
You know what we'll be eating at the new homestead!
I've had a baked mini pumpkin recipe for decades that is similar to this one…it uses sage and also the added decadence of shredded gruyere cheese! This looks easier because scraping those little pumpkins and carving the top is painstaking! I'll try this one, thanks, Elena. xo Gina
Hey Ms. Suuper G! The gruyere cheese sounds delish! You must share the recipe.
This is literally one of those experiences that you do not want to end. So rich, so creamy, the thyme, the arugula! Words are wasted here my friend…