Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Acorn Squash Recipes Acorn Squash Casserole 5.0 (2) 2 Reviews 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. By Jasmine Smith Jasmine Smith Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Antonis Achilleos Active Time: 25 mins Total Time: 1 hr Servings: 10 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts 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 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 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. 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. 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 Rate It Print Nutrition Facts (per serving) 166 Calories 8g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved