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Everyone will love this seasonally creative presentation a favorite traditional dish! Quick and easy instructions lead to a delicious result. Enjoy!
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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)
Instructions
- 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.
Notes
Recipe adapted from 101 Cookbooks
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.
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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
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