Savory-Sweet Roasted Acorn Squash Pudding Recipe

Name: Savory-Sweet Roasted Acorn Squash Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium to large acorn squash, halved and seeded; 3 tablespoons unsalted butter, melted; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; Pinch of freshly grated nutmeg; 1 1/3 cups heavy cream; 3 extra-large eggs, lightly beaten; 2 tablespoons packed dark brown sugar; 2 tablespoons granulated sugar; 2 tablespoons peeled and minced fresh ginger; 1 cup freshly grated Parmesan cheese

Servings: persons

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

1
Preheat the oven to 350F.
2
Place the squash cut side up in a shallow baking pan large enough to hold both halves.
3
Coat the cut sides of the squash with 1 tablespoon of the butter.
4
Add salt and pepper to taste.
5
Roast the squash for about 45 minutes, or until very soft.
6
Allow the squash to cool slightly in the pan.
7
Using a large spoon, scoop out the flesh and discard the skins.
8
You should have about 2 cups of squash.
9
Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
10
Reduce the oven heat to 325F.
11
Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
12
Spoon the mixture into a buttered 2 1/2-quart casserole.
13
Bake for about 1 hour, or until the top is set and brown.
14
Allow the pudding to cool for about 30 minutes before serving.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 medium to large acorn squash, halved and seeded, 3 tablespoons unsalted butter, melted, 2 teaspoons kosher salt, plus more to taste, 1 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Savory-Sweet Roasted Acorn Squash Pudding 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.

Savory-Sweet Roasted Acorn Squash Pudding

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