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.
Line a large baking sheet with foil.
Photo: Antonis Achilleos
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 350F.
Scoop the squash flesh into a large bowl.
Mash with a potato masher or a large fork until smooth.
Pour the mixture into a lightly greased 7-by-11-inch baking dish.
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.
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.
Pulse until coarse crumbs form.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
