Prep Time: 40 minutes
Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil over a high flame. Insert a steamer basket and steam the squash until completely tender, about 12-15 minutes. Meanwhile, in a large sauté pan, melt 1 Tbsp. butter over a medium flame. Add the shallots and cook until translucent, about 7 minutes. Add the remaining butter until just melted. Remove from the heat and stir in the breadcrumbs until completely combined.In a large mixing bowl, gently toss the squash with the oil and a pinch of salt and pepper. Place into an ovenproof dish and cover with the grated cheese. Spoon the breadcrumb mixture over the top and place in the oven until the cheese is melted and the breadcrumbs are toasted brown, about 20 minutes.