Roasted Corn Pudding in Acorn Squash
Elevate your autumn table with the irresistible "Roasted Corn Pudding in Acorn Squash"—a hearty, wholesome recipe that combines the natural sweetness of roasted acorn squash with a creamy, savory corn pudding filling. This dish features golden kernels of fresh corn sautéed with onions, then blended with rich milk, heavy cream, and a fragrant touch of cinnamon and nutmeg for a subtle warmth. Each squash half is roasted to caramelized perfection, then filled with this luscious mixture and baked until golden. Topped with Parmesan cheese, it’s a stunning centerpiece that’s ideal for holiday gatherings or a cozy fall dinner. Perfect as a vegetarian main or elegant side dish, this recipe highlights seasonal ingredients and makes for a delightful combination of textures and flavors.
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 2 cups fresh corn kernels
- 1 cup milk
- 0.5 cup heavy cream
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season with half the salt and half the black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25 minutes until the flesh is fork-tender.
While the squash is roasting, heat the butter and the remaining olive oil in a skillet over medium heat.
Finely chop the onion and sauté in the skillet for 4-5 minutes until softened.
Add the corn kernels to the skillet and cook for another 3-4 minutes, stirring frequently. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the milk, heavy cream, eggs, flour, sugar, cinnamon, nutmeg, and the remaining salt and pepper until smooth.
Stir in the cooled corn mixture and the grated Parmesan cheese.
Reduce the oven temperature to 375°F (190°C).
Flip the roasted squash halves cut side up on the baking sheet. Spoon the corn pudding mixture evenly into the hollowed-out centers of the squash.
Return the baking sheet to the oven and bake for 35-40 minutes, or until the pudding is set and slightly golden on top.
Remove from the oven and let cool for 5 minutes before serving.
Serve warm as a standalone dish or pair with a fresh green salad.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 52.9 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1380 mg | 106% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 9262 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
