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Acorn Squash Casserole

This acorn squash casserole is smooth and creamy. The Parmesan cheese gives it the perfect amount of savoriness, while the breadcrumbs add an herby crunch. This easy casserole would be great with any fall meal, and is sure to become a new Thanksgiving favorite.

Active Time
25 mins
Total Time
1 hr
Yield
Serves 10

How to Make It

1. Step
Preheat oven to 425°F with rack in upper third of oven. Line a large baking sheet with foil. Place squash halves, cut-side up, on the prepared baking sheet; brush with oil. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 10 minutes. Reduce oven temperature to 350°F.
2. Step
Scoop the squash flesh into a large bowl. Mash with a potato masher or a large fork until smooth. Add milk, eggs, shallot, garlic, 1/3 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until well combined. Pour the mixture into a lightly greased 7-by-11-inch baking dish.
3. Step
Combine breadcrumbs, butter, parsley, sage, rosemary and the remaining 1/3 cup Parmesan and 1/4 teaspoon each salt and pepper in a medium bowl. Sprinkle the breadcrumb mixture in an even layer over the squash mixture. Bake until set, 28 to 30 minutes. Switch oven to broil; broil the casserole until the topping is golden brown, 1 to 3 minutes.

Ingredients

  • 2 acorn squash (about 1 1/2 pounds each), halved and seeded
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon minced garlic
  • .666 cup finely grated Parmesan cheese, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 ½ cups fresh whole-wheat sourdough breadcrumbs (see Tip)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary

Tags

Nut-FreeSoy-FreeVegetarian

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