ROASTED CORN PUDDING IN ACORN SQUASH

Roasted Corn Pudding in Acorn Squash image

Provided by debbie lopez

Time 55m

Number Of Ingredients 11

Previous Next

1-2 small acorn squash, cut in half lengthwise and seeded
1 Tbsp olive oil or clarified butter
1 c milk
1 egg (yes an egg plus added egg whites)
2 egg whites (yes an egg plus added egg whites)
1/2 c corn (orignal recipe calls for fresh but i have used thawed frozen) can use more if you like
1/4 tsp anise seed, chopped
1/2 c scallions, chopped
1/8 tsp freshly grated nutmeg
1/4 tsp sea salt
1/3 c white chedder cheese, grated

Steps:

1. Preheat the oven to 375F degrees with a rack in the middle.
2. Rub the orange flesh of the squash with the butter/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.
3. In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.