November 20, 2012

Acorn Squash with Roasted Corn Pudding {Seasonal Recipe}

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With all of the wonderful types of winter squash in season, I’ve been having a lot of fun learning new recipes and cooking old favorites!

I recently came across a great recipe on Gimme Some Oven for Roasted Corn Pudding in Acorn Squash. As soon as I saw it, I just knew that I had to try it. I've been making this for a couple of months now, and the family really enjoys it. I personally like that it adds a unique twist on such a tasty member of the winter squash family.


Acorn Squash, Roasted Corn, Fall, Recipes, Delicious, Recipe
https://sites.google.com/site/oureverydayharvest/pumpkin-spice-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1




INGREDIENTS:
  • 1 Large Acorn Squash, Sliced in Half and Seeded
  • 1 Tablespoon of Olive Oil
  • 1 Cup of Milk
  • 1 Whole Egg
  • 2 Egg Whites
  • 1/2 Cup Fresh or Frozen (thawed) Corn
  • 1/4 Cup Chopped Scallions or Diced Onions (optional)
  • 1/4 Teaspoon of Nutmeg
  • 1/4 Teaspoon Salt
  • 1/3 to 1/2 Cup of Shredded Cheese (I tried it with Cheddar, Monterey Jack, and a Mexican blend, which all tasted great. You can use any type that you desire)
 
Acorn Squash, Roasted Corn, Fall, Recipes, Delicious, Recipe

DIRECTIONS:
  1. Preheat the oven to 375 degrees
  2. Brush olive oil on the flesh of both halves of the squash
  3. Place both halves on a baking sheet, cut side up. (Make sure they are both level. If they aren’t, just slice a small chunk off of the bottom so they can sit flat.)
  4. Cover both squash halves with aluminum foil and bake for approximately 40 minutes (until the squash turns tender)
  5. While the squash is baking, you will need to make the corn pudding mixture. To do this, add the corn, eggs (one whole and two whites), milk, nutmeg, salt and chopped onions/or scallions (if using) into a bowl and mix the ingredients together.
  6. Once the a squash is done baking, remove it from the oven and pour in the corn pudding mixture until it is about 3/4 full in each half.
  7. Add filled acorn squash halves back into the oven at 375 degrees (uncovered) for about 30 minutes or until the corn pudding begins to set (harden up, slightly).
  8. Once the corn pudding is set, remove the squash halves from the oven and sprinkle your shredded cheese on them.
  9. Add them to the broiler (uncovered) for a couple of minutes (just until the cheese melts and gets bubbly, or if you prefer until it slightly browns )

    Acorn Squash, Roasted Corn, Fall, Recipes, Delicious
     

    ENJOY!!

    Acorn Squash, Roasted Corn, Fall, Recipes, Delicious, Recipe


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    This recipe post is being shared over at the Homeschool Review Crew:

    Homeschool Review Crew Winter Cooking Inspiration

    18 comments:

    Becca said...

    That looks really good! Thanks for sharing on my Healthy Tuesday Hop :)

    Kelli Parker Becton said...

    pinned and shared all over :) thanks for linking with Kids in the Kitchen! Happy Turkey!! 

    Kelly (Our Everyday Harvest) said...

     Thank you so much for pinning and for hosting! Have a wonderful Thanksgiving! :-)

    Kelly (Our Everyday Harvest) said...

     Thank you, Becca! :-)

    Sheila said...

    Oh yum! That looks delicious! :)

    xo - Sheilawww.sheislovelyblog.com

    Kelly (Our Everyday Harvest) said...

     Thanks, Sheila! :-)

    Alana Zadnik said...

    This recipe is perfect!  I had a bountiful harvest of acorn squash and have been on the lookout for new recipes to try.  This looks delicious :)

    Kelly (Our Everyday Harvest) said...

    I hope you enjoy! :-)

    WTFab! by Elise said...

    This sounds amazing!! Would
    love it if you linked up on my blog hop www.w-t-fab.com/search/label/bloghop.
    Also let me know if you'd like to follow each other!

    Kelly (Our Everyday Harvest) said...

     Thank you for the invite! I will be sure to stop by!

    Jenn Erickson said...

    Wow, Kelly!  This recipe sounds phenomenal!  So glad I joined the SundayFunday blog hop and saw your recipe!

    Pinning!

    Best
    Jenn/Rook No. 17

    Kelly (Our Everyday Harvest) said...

     Hi Jenn! Thanks a bunch!! Hope you enjoy! :-)

    Katherines Corner said...

    wow, yum!!!!! Thank you for linking to the Thursday Favorite Things blog hop. xo

    Kelly (Our Everyday Harvest) said...

     Thank you for hosting, Katherine! :-)

    Jamie @ Love Bakes Good Cakes said...

    This looks like a wonderful dish. I almost think it would be a great meatless Monday dish as well! Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

    Kelly (Our Everyday Harvest) said...

    Thank you, Jamie1 :-)

    Diane Balch said...

    I love this seasonally delicious whole meal in one pan. Thanks for sharing it on foodie friday. Congrats your recipe is being featured on foodie friday today. Stop by and get your featured button and thanks again for being part of our food party. I will be pinning and tweeting this.

    Kelly (Our Everyday Harvest) said...

     Yay, what a nice surprise! Thank you so much for the feature and for letting me share this recipe! :-)

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