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Photo: Antonis Achilleos
Active Time:25 minsTotal Time:1 hrServings:10Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:10
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2acorn squash(about1 1/2poundseach),halved and seeded2tablespoonsextra-virgin olive oil¾cupwhole milk2large eggs, lightly beaten1tablespoonfinely chopped shallot1teaspoonminced garlic⅔cupfinely grated Parmesan cheese, divided¾teaspoonsalt, divided½teaspoonground pepper, divided1 ½cupsfresh whole-wheat sourdough breadcrumbs (see Tip)2tablespoonsunsalted butter, melted2tablespoonschopped fresh flat-leaf parsley1tablespoonchopped fresh sage1tablespoonchopped fresh rosemary
Cook Mode(Keep screen awake)
Ingredients
2acorn squash(about1 1/2poundseach),halved and seeded
2tablespoonsextra-virgin olive oil
¾cupwhole milk
2large eggs, lightly beaten
1tablespoonfinely chopped shallot
1teaspoonminced garlic
⅔cupfinely grated Parmesan cheese, divided
¾teaspoonsalt, divided
½teaspoonground pepper, divided
1 ½cupsfresh whole-wheat sourdough breadcrumbs (see Tip)
2tablespoonsunsalted butter, melted
2tablespoonschopped fresh flat-leaf parsley
1tablespoonchopped fresh sage
1tablespoonchopped fresh rosemary
Directions
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.
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.
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)166Calories8gFat19gCarbs6gProtein
Nutrition Facts(per serving)
- 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.
