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.
Serves:
Ingredients
- 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
- ⅓cupwhite cheddar,or other favorite cheese, shredded
Instructions
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Preheat the oven at 375 degrees F.
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Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet.
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Cover the squash with foil, then bake for 40 minutes or until the squash starts to get tender.
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In a bowl, combine the milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.
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Fill the squash ¾ of the way with the corn mixture, then carefully place back into the oven, uncovered.
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Continue baking for 30 minutes or until squash is tender and pudding is set.
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Once baked, sprinkle inner cavity with cheddar and switch the oven to broil.
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Serve with remaining scallions, and enjoy!
Nutrition
- 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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