Roasted Corn Pudding in Acorn Squash Recipe

Roasted Corn Pudding in Acorn Squash Recipe

How To Make Roasted Corn Pudding in Acorn Squash

Enjoy a creamy corn pudding more uniquely by baking it inside a tender acorn squash shell! It’s made with just a handful of ingredients for a tasty side.

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 35 minutes



  • 1small acorn squash,cut in half lengthwise, seeded
  • 1tbspolive oil
  • 1cupmilk
  • 1egg,plus 2 egg whites
  • ½cupfresh corn
  • ½cupscallions,chopped
  • ½jalapeno,seeded, finely diced, optional
  • pinchnutmeg
  • ¼tspsalt
  • cupwhite cheddar,or other favorite cheese, shredded


  1. Preheat the oven at 375 degrees F.

  2. Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet.

  3. Cover the squash with foil, then bake for 40 minutes or until the squash starts to get tender.

  4. In a bowl, combine the milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.

  5. Fill the squash ¾ of the way with the corn mixture, then carefully place back into the oven, uncovered.

  6. Continue baking for 30 minutes or until squash is tender and pudding is set.

  7. Once baked, sprinkle inner cavity with cheddar and switch the oven to broil.

  8. Serve with remaining scallions, and enjoy!


  • Calories: 359.00kcal
  • Fat: 20.91g
  • Saturated Fat: 8.30g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 8.73g
  • Polyunsaturated Fat: 1.94g
  • Carbohydrates: 31.99g
  • Fiber: 3.90g
  • Sugar: 9.30g
  • Protein: 14.80g
  • Cholesterol: 114.62mg
  • Sodium: 529.88mg
  • Calcium: 371.13mg
  • Potassium: 943.95mg
  • Iron: 2.19mg
  • Vitamin A: 195.13µg
  • Vitamin C: 29.09mg
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