This delicious Baked Creamy Corn Acorn Squash is a savory side dish that is perfect for serving up at Thanksgiving dinner or any other holiday meal! Made with so much flavor and real, simple ingredients. It’s sure to be a crowd-favorite!
The Best Creamy Corn Acorn Squash
If you are racking your brain for a fun side dish to serve with your holiday dinner …look no further than these Baked Creamy Corn Acorn Squash! They might look a little fancy but they are so simple to make. They have quickly become a new family favorite recipe that we enjoy every year during the Fall and Winter months. You will definitely impress all of your family and friends with this homemade creamy corn acorn squash!
What You Will Need
- whole acorn squash – acorn squash are typically in season in Autumn and if you haven’t made them before, it’s time to try! So easy and so good!
- olive oil – perfect for rubbing on the acorn squash flesh to roast it to perfection.
- coconut milk & unsweetened almond milk – this combination provides the creaminess while still being dairy-free, but feel free to use regular milk and cream, if you want.
- kosher salt – a simple seasoning that’s always a must!
- minced shallots – these bring a wonderful, mild onion flavor to this easy side dish.
- corn kernels – option to use frozen corn kernels or canned corn.
- fresh thyme – a fresh herb that pairs so well with the flavors of this acorn squash dish.
How To Make Baked Creamy Corn Acorn Squash
The first steps to making this easy creamy corn acorn squash are to cut the acorn squash into halves and roast it in the oven at 350 degrees F for 45 minutes. While that is cooking you can bring a large skillet to a medium-high heat, drizzle in the olive oil, and then toss in the shallots. After 1-2 minutes, add the corn and fresh thyme, and continue cooking for 2-3 minutes. Set that pan aside. In a small bowl, mix together the coconut milk, almond milk, and salt. Set that aside too. Once the squash comes out of the oven, you can fill each squash halve with 1/2 cup corn mixture and 1/4 cup of the milk mixture. Serve with some fresh thyme as garnish and enjoy!
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Baked Creamy Corn Acorn Squash – a savory and delicious side dish the is dairy-free and vegan! Perfect for your next holiday meal!
- 2 small acorn squash, halved and seeds removed
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup coconut milk (use immersion blender to fully combine before use)
- 1/4 cup unsweetened almond milk
- pinch of kosher salt
- 1–2 tablespoons shallots, minced
- 2 cups corn kernels, frozen or canned
- 1 tablespoon fresh thyme (additional for garnish)
- Preheat oven to 350 degrees F.
- Rub olive oil over open halves of squash.
- Place squash face up on a parchment-lined baking sheet.
- Bake squash in preheated oven for 45 minutes.
- While squash is cooking, combine coconut milk, salt, and unsweetened almond milk in a medium bowl, set aside.
- Bring a cast iron skillet to a medium heat and coat with 1 tablespoon of olive oil.
- Add shallots to the hot pan and allow to cook for a minute, stirring.
- Add corn and thyme, continue cooking on medium high heat for 2-3 minutes, set aside.
- When squash comes out of the oven you should be able to piece with a fork, if not put back into the oven for 10 additional minutes.
- If squash is fork tender, fill each squash with approx. 1/2 cup of the corn mixture and 1/4 cup of the almond milk mixture.
- Place back the oven for 10-15 minutes.
- Serve immediately.
- Storage: this is a recipe that should be eaten immediately, but you could cook the acorn squash ahead of time, store in an airtight container in the fridge until the next day. Then pull them out to come to room temperature before the final bake with the creamy corn mixture.
Keywords: Baked Creamy Corn Acorn Squash