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.
Ingreadient
- 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
- ⅔ 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
Direction
Sign-Up/Login to continue ReadingRecipe Categories
