Roasted Corn Pudding in Acorn Squash

This is another delicious, yet timely, recipe from Heidi at 101cookbooks. Sometimes it just feels good to eat vegetarian for an appetizer or meal. I served this as an appetizer; me and Adam each devoured half of the acorn squash and still had corn pudding left over. I poured the remaining corn pudding into ramekins and baked them in the oven along with the squash — they are great as a snack the next day. My squash didn't brown like Heidi's did, but it was soft nonetheless. This recipe takes a while but is great for a lazy sunday afternoon because you don't really have to do much. Just set the timer and let the oven do the rest. This might be considered more of a fall dish, but hey, the market had tons of acorn squash and fresh corn and I couldn't resist!

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.