Kabocha Corn Custard Recipe

Name: Kabocha Corn Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Kabocha Corn Custard

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