2acorn squash1 pound each, halved lengthwise, seeded, and bottoms trimmed to lie flat if necessary
1/2tablespoonolive oil
Salt and pepper
1/4cupwhole milk
1tablespoonfresh thymedivided
1/2cupgrated Parmesandivided
Instructions
Preheat oven to 375 degrees. Place squash halves cut side up on a rimmed baking sheet.
Brush with olive oil and season with salt and pepper. Divide milk and 1/2 tablespoon of thyme among halves.
Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes.
Scoop out the flesh of each acorn squash and combine in a large bowl. Be careful not to rip the skin of the squash and set it aside to refill later. Add 1/4 cup of the Parmesan to the squash and mash together to incorporate the cheese. Season with salt and pepper as needed.
Stuff each of the reserved squash skins with 1/4 of the mashed squash. Sprinkle the remaining cheese on top of each squash half and top with the remaining 1/2 tablespoon of thyme.
Bake until cheese is melted and golden, 10 to 15 minutes more.