Roasted Corn Pudding In Acorn Squash Recipe – American Special
Roasted corn pudding in acorn squash is a warm, comforting dish that blends the natural sweetness of corn with the earthy flavor and tender texture of roasted squash. The creamy filling—made with milk, eggs, cream, and cheese—sets beautifully inside halved acorn squash, which doubles as an edible bowl. This side dish elevates your table, bringing both visual appeal and satisfying comfort. Ideal for chilly evenings, Thanksgiving, or cozy family meals when you want something hearty yet elegant.
- 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 Handling: Roast the acorn squash until just tender but still firm enough to hold its shape when stuffed. Keeping the skin intact helps with presentation and texture.
Corn Choice: Fresh corn gives you a charred, sweet flavor; frozen corn works too—just thaw and drain to avoid excess moisture.
Cheese Options: Cheddar brings sharpness, Gruyère adds nuttiness, and Parmesan delivers salt and umami—choose based on how bold you want the flavor.
Make-Ahead & Serving Tips: You can prepare the pudding mixture ahead and stuff the squash when needed; garnish with fresh parsley or chives before serving for a pop of color and freshness.
