Acorn Squash Casserole

Ingredients

• 2 acorn squash (about 1 1/2 pounds each), halved and seeded
• 2 tbsp extra-virgin olive oil
• 3/4 cup whole milk
• 2 large eggs, lightly beaten
• 1 tbsp finely chopped shallot
• 1 tsp minced garlic
• 2/3 cup finely grated Parmesan cheese, divided
• 3/4 tsp salt, divided
• 1/2 tsp ground pepper, divided
• 1 1/2 cup fresh whole-wheat sourdough breadcrumbs (see Tip)
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary

Instructions

1. 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.
2. 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.
3. 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.