![Acorn Squash Casserole](https://cdn.statically.io/img/www.eatingwell.com/thmb/bMuYQJv7vxCVRdAGc5tthrsxv-k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/acorn-squash-casserole-bf3732ad9a8b4d12b002fe4ad0057e9b.jpg)
Ingredients
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2 acorn squash (about 1 1/2 pounds each), halved and seeded
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2 tablespoons extra-virgin olive oil
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¾ cup whole milk
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2 large eggs, lightly beaten
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1 tablespoon finely chopped shallot
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1 teaspoon minced garlic
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⅔ cup finely grated Parmesan cheese, divided
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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1 ½ cups fresh whole-wheat sourdough breadcrumbs (see Tip)
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2 tablespoons unsalted butter, melted
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh sage
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1 tablespoon chopped fresh rosemary
Directions
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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.
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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.
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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.
To make ahead
Prepare casserole through Step 2 up to 2 days in advance; cover and refrigerate. When ready to serve, remove from refrigerator while oven preheats and proceed with Step 3.
Tip
To make fresh breadcrumbs, tear 2 1/2 oz. whole-wheat sourdough (or regular whole-wheat bread, about 2 slices) into large pieces and place in a food processor. Pulse until coarse crumbs form.
Nutrition Facts (per serving)
166 | Calories |
8g | Fat |
19g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size 1/2 cup | |
Calories 166 | |
% Daily Value * | |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 6g | 12% |
Total Fat 8g | 10% |
Saturated Fat 4g | 20% |
Cholesterol 49mg | 16% |
Vitamin A 775IU | 16% |
Sodium 324mg | 14% |
Potassium 546mg | 12% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.