Roasted Corn Pudding In Acorn Squash Recipe – American Special
Roasted Corn Pudding in Acorn Squash is a cozy, seasonal dish that brings together the sweetness of corn and the earthy richness of roasted acorn squash. The creamy corn pudding, baked to golden perfection inside the naturally sweet and tender squash, creates a comforting and visually stunning dish. This dish is perfect for fall or winter gatherings, offering a deliciously warm and hearty side that pairs beautifully with both meat and vegetarian mains. Whether you’re serving it for Thanksgiving, a dinner party, or just a special family meal, this flavorful combination is sure to become a seasonal favorite!
- Prep Time15 min
- Cook Time1 hr 20 min
- Total Time1 hr 35 min
Roasted Corn Pudding In Acorn Squash Ingredients :
- 2 medium acorn squash
- 1 cup fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/4 cup milk (whole or 2%)
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup shredded cheese (cheddar, Parmesan, or Gruyère)
- 1 tbsp butter, melted
- Fresh parsley (optional for garnish)
Roast the Squash:
Preheat oven to 375°F (190°C).
Slice the acorn squash in half and remove the seeds.
Drizzle the squash with olive oil, and sprinkle with salt and pepper.
Place the halves cut-side down on a baking sheet. Roast for 40-45 minutes until the squash is tender.
Prepare the Corn Pudding:
While the squash is roasting, cook the corn in a pan over medium heat for about 5 minutes until slightly charred (if using fresh corn). If using frozen corn, just thaw and drain.
In a bowl, whisk together heavy cream, milk, eggs, salt, pepper, and garlic powder until smooth.
Stir in the corn and half of the shredded cheese.
Stuff the Squash:
Once the squash is tender, scoop out some flesh to create space for the filling.
Brush the inside of the squash with melted butter and spoon the corn pudding mixture into each half.
Top with the remaining shredded cheese.
Bake the Pudding:
Return the stuffed squash to the oven and bake for another 25-30 minutes until the filling is set and golden on top.
Serve:
Garnish with fresh parsley if desired and serve immediately.
Recipe Notes :
Squash Prep:Make sure to pat the squash dry before roasting for a better texture.
For even roasting, place the squash cut-side down on the baking sheet.
Corn:Use fresh or frozen corn. If using fresh corn, roast it in a skillet for extra flavor before adding it to the pudding mixture.
Roasting Tip:Roast the squash until tender but not too soft to avoid it falling apart when you stuff it with the pudding.
Make-Ahead:You can prep the squash and filling ahead of time. Assemble it, store it in the fridge, and bake when you’re ready.
Serving:Garnish with fresh parsley or chives for a fresh pop of color and flavor.
