INGREDIENTS
3 lb
acorn squash
2 tbsp
olive oil
3/4 cup
milk
2 larges
eggs
1 tbsp
shallot
1 tsp
garlic
2/3 cup
parmesan cheese
3/4 tsp
salt
1/2 tsp
ground pepper
1 1/2 cups
sourdough breadcrumbs
2 tbsp
butter
2 tbsp
flat-leaf parsley
1 tbsp
sage
1 tbsp
rosemary