Autumn Country Captain Casserole

Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray.

In a large bowl, stir together squash, 1 teaspoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange squash in an even layer on prepared baking sheet.

Roast for 15 minutes. Remove from oven, and set aside. Leave oven on.

In a large Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add shallots; cook, stirring frequently, until tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Add roasted squash, tomatoes, rice, broth, curry powder, remaining 1½ teaspoons salt, and remaining ½ teaspoon pepper; bring to a boil. Reduce heat to medium-low; cover and cook until liquid is absorbed, about 20 minutes.

Stir in chicken and green onions; spoon into prepared baking dish. In a small bowl, whisk together eggs and milk; pour over rice mixture.

Bake until squash is tender and eggs are cooked, about 30 minutes. Let stand for 5 minutes. Garnish with green onions, if desired.