Roasted Corn Pudding in Acorn Squash
Total Time
1 hour and 35 minutes
Prep Time
15 minutes
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 1 small acorn squash, cut in half lengthwise and seeded
- 1 tablespoon olive oil
- 1 cup milk
- 1 egg plus 2 egg whites
- 1/2 cup fresh corn
- 1/2 cup chopped scallions
- half of a jalapeno, seeded and finely diced (optional)
- pinch of nutmeg
- 1/4 teaspoon salt
- 1/3 cup shredded white cheddar (or other favorite cheese)
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Preparation
Step 1
Preheat oven at 375 degrees.
Step 2
Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
Step 3
In a bowl combine milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.
Step 4
Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.
Step 5
Once baked, sprinkle inner cavity with cheddar and switch the oven to broil. Watch it carefully so the cheese only melts and does not burn.
Step 6
Serve with remaining scallions.
Step 7
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