Monday, September 21, 2009

Roasted Acorn Squash with Corn Pudding

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!

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

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.

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.


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:

Maggie said...

Oh, I love acorn squash. I did a similar thing to this a lot last fall; I should stock up on them again :)

Nowheymama said...

This looks great. I love squash.

Sweetie Pie said...

Oh wow. That looks really good and perfect for fall!

Kevin said...

The savoury filling would go really well with the sweet roasted squash.