Kabocha Corn Custard Recipe

Name: Kabocha Corn Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kabocha squash (about 2 lb.), halved and seeded; 1 Tbs. butter or vegetable oil; 1 1/2 cups diced onion; 2 tsp. minced garlic; 1 cup diced green pepper; 1 1/2 cups corn kernels; 1 cup crushed corn tortilla chips; 1 cup shredded Pepper Jack cheese; 4 large eggs, beaten; 2 cups whole milk; 1 tsp. salt; 1 tsp. black pepper; 1/2 tsp. ground cumin

Servings: persons

1 kabocha squash (about 2 lb.), halved and seeded
1 Tbs. butter or vegetable oil
1 1/2 cups diced onion
2 tsp. minced garlic
1 cup diced green pepper
1 1/2 cups corn kernels
1 cup crushed corn tortilla chips
1 cup shredded Pepper Jack cheese
4 large eggs, beaten
2 cups whole milk
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground cumin

1
Preheat oven to 350F.
2
Butter 9x13 baking dish, and set aside.
3
Place squash halves cut side down on baking sheet.
4
Bake about 35 minutes, or until squash pierces easily with knife.
5
Remove from oven, and cool.
6
When cool enough to handle, use spoon to scoop out squash into small pieces, and place pieces in bowl.
7
Heat butter in large skillet over medium heat, and saute onion, garlic and green pepper until onion is translucent and vegetables are soft.
8
Remove from heat, and combine with squash.
9
Add corn, crushed tortilla chips and cheese, and toss well.
10
Place mixture into baking dish.
11
Beat eggs, milk, salt, pepper and cumin.
12
Pour milk mixture over squash mixture.
13
Bake 1 hour.
14
Remove from oven, cool 10 minutes and cut into squares to serve.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kabocha squash (about 2 lb.), halved and seeded, 1 Tbs. butter or vegetable oil, 1 1/2 cups diced onion, 2 tsp. minced garlic, and more.

Yes, Kabocha Corn Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha Corn Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions