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Fall comfort food doesn’t have to be complicated, and this acorn squash casserole proves it. Between busy schedules and trying to get dinner on the table, we often reach for the same old side dishes without thinking twice. But if you’re looking to switch things up while keeping things simple, this casserole is here to save the day. It combines the natural sweetness of acorn squash with savory seasonings and a golden-brown topping that’ll have everyone at the table asking for seconds.
Ingredient Substitutions
Acorn squash can be replaced with butternut squash or pumpkin for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time as needed, as butternut squash may cook faster.
Whole milk can be substituted with unsweetened almond milk or coconut milk for a dairy-free option. Use the same amount, but note that the final texture may be slightly less creamy. These alternatives provide different nutritional profiles but maintain the dish’s moisture content.
Parmesan cheese can be replaced with nutritional yeast for a vegan option, or with aged cheddar for a different flavor. Use about half the amount of nutritional yeast, as it has a stronger flavor. For cheddar, use the same amount but expect a slightly different taste and texture in the final dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-80 minutes |
| Total Time | 85-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 80-90 g
Ingredients
- 2 acorn squash (approx. 1.5 pounds each), cut in half and de-seeded
- 2 tablespoons virgin olive oil
- 3/4 cup whole milk
- 2 large eggs, whisked gently
- 1 tablespoon chopped shallot
- 1 teaspoon finely diced garlic
- 2/3 cup grated parmesan cheese, split into parts
- 3/4 teaspoon salt, split into parts
- 1/2 teaspoon ground black pepper, split into parts
- 1.5 cups fresh whole-wheat sourdough crumbs
- 2 tablespoons melted unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Step 1: Prepare and Roast the Squash
Preheat your oven to 425°F and position the rack in the upper third of the oven.
Line a large baking sheet with foil for easy cleanup.
Place the squash halves cut-side up on the prepared baking sheet and brush them with a bit of oil.
Roast in the oven until the squash is tender, approximately 40 minutes.
Once done, allow them to cool until they are manageable to handle, about 10 minutes.
Step 2: Prepare the Squash Filling
Once the squash is cool enough, scoop the flesh into a large bowl.
Use a potato masher or a large fork to mash the flesh until smooth.
Add milk, eggs, shallot, garlic, 1/3 cup of Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the mashed squash.
Stir everything together until it is well combined.
Step 3: Assemble the Casserole
Reduce the oven temperature to 350°F.
Lightly grease a 7-by-11-inch baking dish.
Pour the squash mixture into the prepared baking dish, spreading it out evenly.
Step 4: Prepare and Add the Breadcrumb Topping
In a medium bowl, combine breadcrumbs, melted butter, parsley, sage, rosemary, the remaining 1/3 cup of Parmesan cheese, and 1/4 teaspoon each of salt and pepper.
Mix until the breadcrumbs are evenly coated.
Sprinkle this breadcrumb mixture in an even layer over the squash mixture in the baking dish.
Step 5: Bake and Broil the Casserole
Bake the casserole in the oven at 350°F until the mixture is set, which should take about 28 to 30 minutes.
Then switch the oven setting to broil, and broil the casserole for 1 to 3 minutes, until the breadcrumb topping is golden brown.
Keep a close eye on it to prevent burning.
Once done, remove the casserole from the oven and let it cool slightly before serving.
