Baked Delicata Squash With Cream and Parmigiano Cheese - Ann

2 Delicata or Acorn squash (2 1/2 to 3 pounds)
1/4 cup heavy cream*
Fine sea salt
Freshly ground black pepper
Pinch of freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano cheese

Heat the oven to 400 degrees.

Halve the squash lengthwise, remove the seeds and cut each piece in half crosswise to yield a total of four pieces per squash. Place the pieces of squash, cut side up, in a large baking dish. Drizzle the heavy cream on the squash pieces or use a pastry brush to spread it around. Season with a little salt and pepper. Sprinkle a little nutmeg over each piece and then sprinkle on the Parmigiano.

Bake for 30 to 40 minutes if using delicata squash, or 45 minutes if using acorn squash. Baste the squash once or twice during baking. The squash is done when the cream is thickened and lightly browned and the flesh is tender and easily pierced with the tip of a knife.

* Or use Vegan Cream substitute recipe