Oh. My. Word. This is good. This is really, really good. I don’t even want to waste your time by writing about it because what you really need to do is just go make it. BUT since you’re already here, I’m going to talk about it.
I found the idea for corn pudding baked in an acorn squash on 101 cookbooks which is a great resource for vegetarian recipes. The author of the blog writes cookbooks so I’m pretty sure she doesn’t need me to tell people to stop by her blog, but just in case you haven’t heard of her, I wanted to make sure you did. Knowing that she’s kind of a big deal, I followed her recipe for Roasted Corn Pudding in Acorn Squash to a T. Unfortunately, I was pretty disappointed with it. I was hoping for a moist cornbread pudding, but it came out more like eggs with corn baked inside of an acorn squash.
Luckily since I was cooking for only myself, I had the other half of the acorn squash that I didn’t use. I took this opportunity to make this dish into exactly what I wanted. I’m so glad I did because (if you couldn’t already tell) I’m obsessed with it. It turned out exactly how I wanted it to, and I’m already thinking about when I can go buy another acorn squash to make this again. I ate an entire half as a meal but it would be great as a side dish if you cut the halves in half. It’s a perfect addition to any fall menu.
Corn Bread Pudding Baked in Acorn Squash
adapted from 101 cookbooks
serves 2 as main dish, 4 for side dish
For the squash:
1 acorn squash, cut in half, seeds removed
1 tbsp melted butter or olive oil
For cornbread pudding:
1 egg
1/2 cup milk
1/2 cup all purpose flour
1/4 cup cornmeal
1/4 tsp salt
1 tbsp white sugar
2 tbsp butter, melted
1/2 cup corn kernels
1/2 cup cheddar cheese, shredded
4 green onions, white and light green parts chopped
Directions:
Preheat oven to 375 degrees F. Place squash halves cut side up on a baking sheet lined with aluminum foil. You will probably want to cut a flat chunk off the back so they would sit without rocking, since they will be filled with the cornbread pudding later. First, rub the flesh of the squash (the orange part) with butter or olive oil. I also sprinkled it with a little bit of kosher salt at this point. Cover the squash with foil and roast about 40 minutes, until the squash gets tender.
When the squash is almost done, mix together the cornbread pudding. Start by whisking the milk, egg, and melted butter. Then add the dry ingredients (I didn’t pre-mix the dry ingredients before adding them to the wet ingredients to save a bowl that has to be washed, but you certainly can). Last, mix in the corn.
Pour into acorn squash halves. Return to oven and bake 35 minutes, or until puffed and golden. Remove from oven and turn on broiler. Add roughly 1/4 cup cheese to each half top and return to broiler to brown the cheese…which will only take a minute or two. Watch it carefully! Don’t let it burn!
Remove from oven and let cool for 5 minutes. Top with green onions. Enjoy!
greensnchocolate
greensnchocolate
greensnchocolate
I haven’t seen a acorn squash here…:-( And it looks totally tempting!
I love the way you open this post
It does look so perfect for fall, and sounds yummy too. I’ve never heard of an ‘acorn squash’ though.
this seems like it would be a perfect side dish for Thanksgiving!
You have no idea how thrilled I am to see a recipe such as this one. I use acorn squash for so many recipes, yet none as great as this one…the added bonus…it’s dessert ;o))
Wonderfully done Taylor.
I’m glad I came in for a visit.
Flavourful wishes,
Claudia
I stumbled across your site and it’s great! I’d love for you to stop by What’s Cooking Wednesday to share one of your recipes (http://thekingscourt4.blogspot.com/search/label/What%27s%20Cooking%20Wednesday)!! Hope to see you there
I literally have 5 acorn squash in the kitchen right now that I now know exactly what to do with!!! Congrats for tinkering with the recipe until it matched your vision! Cant wait to try this!
I just saw a similar recipe on someone else’s blog and wanted to make it—definitely going to make your version, it sounds SOOO good!
I apologize if this is “over commenting”… Made this for dinner and we absolutely loved it! Acorn squash is not my favorite – it can be kinda boring and bland tasting, but you would never know it in this dish! (I may post it if the pics are decent! Haven’t looked at them yet…) Thanx again!