Roasted Corn Pudding In Acorn Squash Recipe

Name: Roasted Corn Pudding In Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small acorn squash, cut in half lengthwise and seeded; 1 tablespoon clarified butter or 1 tablespoon olive oil; 1 cup milk; 1 egg white; 2 egg whites; 1/2 cup fresh corn kernel, thinking i will use frozen (or more if you like); 1/4 teaspoon anise seed, chopped; 1/2 cup scallion, chopped; 1/8 teaspoon nutmeg, grated; 1/4 teaspoon sea salt; 1/3 cup white cheddar cheese, grated

Servings: persons

1 small acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or 1 tablespoon olive oil
1 cup milk
1 egg white
2 egg whites
1/2 cup fresh corn kernel, thinking i will use frozen (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup scallion, chopped
1/8 teaspoon nutmeg, grated
1/4 teaspoon sea salt
1/3 cup white cheddar cheese, grated

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.

254

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

You need 11 ingredients. The key ingredients include: 1 small acorn squash, cut in half lengthwise and seeded, 1 tablespoon clarified butter or 1 tablespoon olive oil, 1 cup milk, 1 egg white, and more.

Yes, Roasted Corn Pudding In Acorn Squash 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!

Roasted Corn Pudding In Acorn Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions