Roasted Corn Pudding In Acorn Squash

January 24, 2010 by Ali

Once again, I am making a serious endeavor this week to sort through some of the favorite food-blogging recipes I’ve bookmarked over the last year. (Which, thanks to Tastespotting and FoodGawker, now seem positively endless!)

And at the top of my list for winter meals was this fantastic creation by Heidi at 101 Cookbooks (also posted by one of my favorites, ZOE). Absolutely loved the idea of roasting the corn pudding along with the acorn squash. And loved how healthy (and vegetarian!) it looked. And of course…loved the cute presentation!

So tried it out this weekend and (no surprise)…I loved it. ;)

Went ahead and stayed pretty true to the original recipe (although added in some diced jalapeno for a small kick). But am excited to try this again soon with other seasonal veggies, and possibly some different flavor combos (one idea listed below).

Would definitely recommend giving it a try!!

Roasted Corn Pudding In Acorn Squash

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 2 acorn squash halves

Ingredients

  • 1 small acorn squash, cut in half lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 cup milk
  • 1 egg plus 2 egg whites
  • 1/2 cup fresh corn
  • 1/2 cup chopped scallions
  • half of a jalapeno, seeded and finely diced (optional)
  • pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup shredded white cheddar (or other favorite cheese)

Method

Preheat oven at 375 degrees.

Rub the orange flesh of the squash with the olive 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.

In a bowl combine milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.

Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.

Once baked, sprinkle inner cavity with cheddar and switch the oven to broil. Watch it carefully so the cheese only melts and does not burn.

Serve with remaining scallions.

**Depending on the size of the squash, you will likely have extra corn mixture. Feel free to pop it in a ramekin and bake alongside the squash if you'd like!

Recipe adapted from 101 Cookbooks and ZOE

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

For a Mexican spin on this, feel free to sub in Monterrey Jack cheese, and add a half teaspoon of cumin and chili powder (or chipotle powder) to the corn mixture.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply

*

7 thoughts on “Roasted Corn Pudding In Acorn Squash

  1. I know everyone has different tastes, and I had pretty high hopes for this recipe. But mine turned out watery and bland.

    I added the jalapeno, listed as an optional ingredient, but it should have been sauteed or maybe picked diced jalapenos would have had a less harsh “green” taste. Maybe even a canned green chili would be a nice addition instead.

    It could have used more salt, and black pepper, possibly some garlic.

    Also it seemed more of a quiche type filling rather than a pudding. If a pudding consistency was desired I’d add some corn meal or flour. Also this might help with the watery consistency. Before adding the cheese I had to drain off the tops of the filling.

    Thanks for the head start I’ll def. try this again with my own adjustments.

    - Ashley

  2. Beautiful… I still have an acorn squash that I was lacking inspiration for. This sounds like a great recipe!

    - Jen @ My Kitchen Addiction

  3. Love this idea! I have an acorn squash in my kitchen, wondering what’s its fate will be. This should be quite a surprise for it!

    - Christy

  4. I havent seen too many recipes for acorn sqash that did not stuff the vegetable with some type of bread/stuffing or meat. This recipe is definitely different and sounds delicious.. it will defiantly be worth trying!

    - chantal