I saw this recipe on
101 Cookbooks earlier today and thought I'd make it later this week because I happen to have two acorn squash in the pantry. Then I thought more about it and decided to make it
tonight! We were just talking about stuffed acorn squash at yesterday's
food blogger potluck, so I think I was in the mood!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvsm8Y_IfNuG2qhQTfyhkaNrw4Zf9wnMkgclVDCZrqtGEB6L972-iNPB5JZhfTKhsC_3Q2SuwfYkOx8MP7ues1wa9jGdmsuLp0XgblU8D45_TK7r_Z0JNwpCYgRa7OF1hpzHehG1xkpwy/s400/IMG_3434.JPG)
I tweeked it quite a bit because Heidi warned about a lot of extra filling and I also didn't have the spices, scallions, or cheese she used to flavor hers on hand. I improvised, but it still has the feel of the original recipe and was great!
1 medium acorn squash, cut in half lengthwise and seeded
1 Tbsp olive oil
1/2 cup milk
1 egg
1/2 cup frozen corn
~2 Tbsp chopped green pepper
~2 Tbsp chopped celery
1/2 of a jalepeno, seeded and chopped
1 slice of bacon, uncooked and chopped
1 clove of garlic minced
1/3 cup Parmesan cheese
2 Tbsp Parmesan cheese
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ83rjdMZinmJf4ykUbt87PWlYhN1MmV-U7E14zGOVt4QSqiS8ZJjyX4N-gRTMm4_sI_PZAeshg_ex_Oi5QFJVrKaDPd1gAQmpdacRv55oQFVgefKFiEZYk-ek76lCiAaoNBXmDLuRj-Y7/s400/IMG_3429.JPG)
Preheat the oven to 375°. Cut the acorn squash in half and scoop out the seeds. (You can roast these for a crunchy snack by the way!) Rub the flesh of the squash with the oil. Place in a baking dish, cut side up.
Make sure the squash sits flat and is semi-stable (mine were actually a little too angled). Cut the bottom with a knife for it to sit stable if necessary. Cover with foil and bake for 40 minutes.
In a medium bowl mix the remaining ingredients, reserving the last 2 Tbsp of Parmesan cheese for later. After the 40 minutes, remove the squash from the oven and spoon the mixture into the cavity of the squash.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj39J04Lr6AVEb-OC9H0pER7JFEv_RxIvGuY75hn4E0MivPF4KrdZFrCkgPZmnAJVzE-sUwqFjE_F0z4_H26XZ8I5JZSmi-y556rzfHRQvcjB2eN4HLO05CpPhKNTHs8wGfOwuuxJ0noE/s400/IMG_3435.JPG)
Leave uncovered and without spilling,
very carefully move the pan back into the oven. Bake an additional 40 minutes. Sprinkle each half of the squash with 1 Tbsp of the reserved Parmesan cheese and place under the broiler to crisp up the cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZD7U9B3OlLpEOqUFuqx1gBYKzTLk-5IM7CdZwR0cg6KDL73lo0xPHyhFchbVXwGPL0nC543EQ4bd7SjDQfZU-tOllKNohK1qZrt3BMD4LU1GbkSMtsaissRr9SUk8UJZjxtL6vW2KHod8/s400/IMG_3436.JPG)
The corn pudding had almost a custardy texture - similiar to a quiche. It was very good, I was sad there wasn't more. I think in the future I might scoop out more of the squash to create a bigger cavity to house more filling! Or, cook extra filling on the side (like Heidi did) and re-fill the squash as necessary! It was really tasty and I'm glad I threw the bacon in there for some smokiness.
4 comments:
Oh, I love acorn squash. I did a similar thing to this a lot last fall; I should stock up on them again :)
This looks great. I love squash.
Oh wow. That looks really good and perfect for fall!
The savoury filling would go really well with the sweet roasted squash.
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