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).
Everyone will love this seasonally creative presentation a favorite traditional dish! Quick and easy instructions lead to a delicious result. Enjoy!
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)
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.
Recipe adapted from 101 Cookbooks
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.
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!
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!
Beautiful… I still have an acorn squash that I was lacking inspiration for. This sounds like a great recipe!
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.
OK, I found this recipe last night while trying to figure out something interesting to do with my acorn squash and what I had in the pantry. I substituted canned creamed corn and added pepper jack and gouda cheese. So amazing that I have thought about it all day and am making it again tonight!! I also shared this on Facebook. Yum! :)
Awesome Jenny, we’re so happy you enjoyed this (and that pepper jack and gouda sound amazing)! :) Thanks for sharing too!
i tried this tonight. Was tasty, I had a similar issue with it being a bit soupy, but it firmed up as it cooled. Very good!
We’re glad to hear you enjoyed this Jim!
This was really good! I made it with green chiles, chili powder, and a little cumin. I also added about 1/4 cup of corn meal for binding and baked an extra 10 minutes. That took care of the soupiness. There was a little leftover mixture so I just poured in a ramekin and baked along with the squash. Thanks for the recipe. I will be making this again!
Thanks, we’re so glad you enjoyed it! :D