ROASTED CORN PUDDING IN ACORN SQUASH
This sounded so good that I put it here for safe keeping till the thermostat starts to drop. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html Here also are some useful coments there were on that site. I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle? Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash
Provided by Debbwl
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F degrees with a rack in the middle.
- Rub the orange flesh of the squash with the butter/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 the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Nutrition Facts : Calories 205.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 27.7, Sodium 291.4, Carbohydrate 24, Fiber 3, Sugar 0.6, Protein 9.8
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Peer Sain
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. It's a great dish for a special occasion.
Siyamthanda Mbokazi
[email protected]I had a hard time finding acorn squash at my local grocery store, but it was worth the effort. This dish was amazing!
Caio Vinicíus
[email protected]This dish was a bit too sweet for my taste, but I think that's just a matter of personal preference.
frontierjustice589
[email protected]I'm not a huge fan of squash, but I really enjoyed this dish. The corn pudding was so good that it made me forget all about the squash.
Itangishaka Gedeon
[email protected]This dish is a great way to sneak in some extra veggies for your kids. They'll love the creamy corn pudding and won't even notice the squash.
Kevin Murphy
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about how delicious it was.
emma duplessis
[email protected]This was a delicious and unique dish. I loved the combination of flavors and textures.
Muhammad Nisath
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great way to use up leftover corn and squash.
Mai Alaa
[email protected]This dish was a hit at our potluck! Everyone loved the creamy corn pudding and roasted squash. It was also very easy to make, which is always a plus.
Genmilla Exum Jones
[email protected]I was skeptical about this dish at first, but I'm so glad I tried it! The corn pudding and acorn squash were a perfect combination, and the dish was surprisingly easy to make. I'll definitely be making this again.
Mamadou Toure
[email protected]This roasted corn pudding in acorn squash dish was an absolute delight! It was easy to make and had an amazing flavor. The corn pudding was creamy and flavorful, while the squash added a slightly sweet and nutty touch. It was a perfect side dish for