Roasted Corn Pudding in Acorn Squash
adapted by 101cookbooks
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, I added a bit more
1/2 cup chopped scallions
pinch of nutmeg
1/4 teaspoon salt
1/3 cup shredded white cheddar
1 Preheat oven at 375 degrees. Rub the interior flesh of the squash with olive oil, place cut side up on baking pan and cover each half with aluminum foil. Bake for 40 minutes. (make sure the squash sits flat and doesn't tilt, or else the filling will make a mess)
2 In a bowl combine milk, corn, eggs, nutmeg, salt and half of scallions.
3 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.
4 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.
5 Serve with remaining scallions.