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Eating Well

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.
54
1 hr
TOTAL TIME
1122
CALORIES
$4.53
PER SERVING
Acorn Squash Casserole
Ingredients
14 INGREDIENTS
2 SERVINGS
Acorn Squash
2 whole acorn squash
halved and seeded
Whole Milk
3/4 cup whole milk
Shallot
1 tbsp shallot
finely chopped
Eggs
2 large eggs
lightly beaten
Minced Garlic
1 tsp minced garlic
Salt
3/4 tsp salt
divided
Ground Pepper
1/2 tsp ground pepper
divided
Fresh Sage
1 tbsp fresh sage
chopped
Fresh Flat-leaf Parsley
2 tbsp fresh flat-leaf parsley
chopped
Whole Wheat Sourdough Breadcrumbs
1 1/2 cups whole wheat sourdough breadcrumbs
Parmesan Cheese
2/3 cup parmesan cheese
finely grated
Unsalted Butter
2 tbsp unsalted butter
melted
Fresh Rosemary
1 tbsp fresh rosemary
chopped
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Directions
14 STEPS
View Directions on Eating Well
Health Info
Macros
99g
CARBS
60g
FAT
54g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
What is Squash Casserole?
What type of squash should I use?
Do I need to peel the squash?
What other ingredients do I need for squash casserole?
What type of cheese should I use?
How do I prevent my squash casserole from being too watery?
Can I make substitutions to the recipe?
How should I store leftovers?