Ingrédients pour Roasted Corn Pudding In Acorn Squash
- 1 medium acorn squash (about 2 pounds)
- Clarified Butter
- 1 cup milk
- Egg White
- Egg Whites
- Corn Kernel
- 1 teaspoon anise seeds (or 1 tablespoon curry paste)
- Scallion
- 1/4 teaspoon nutmeg
- Sea Salt
- White Cheddar Cheese
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Comment préparer Roasted Corn Pudding In Acorn Squash
- Preheat oven to 375°F (190°C) with a rack in the middle.
- Cut acorn squash in half lengthwise, remove seeds, and lightly brush the cut sides with 1 tablespoon of olive oil or melted butter.
- Place squash halves cut-side up on a baking sheet. If unstable, use a knife to level the bottom for even baking.
- Cover the squash with foil and bake for 40 minutes, or until tender.
- While squash bakes, whisk together: 1 cup milk, 2 large eggs, 1 cup fresh or frozen corn kernels, 1 teaspoon anise seeds (or substitute 1 tablespoon curry paste), 2 tablespoons chopped scallions (or substitute 2 tablespoons chopped cilantro), 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- Once tender, carefully remove the foil from the squash.
- Fill each squash half ¾ full with the corn pudding mixture.
- Return the filled squash to the oven, uncovered, and bake for 30-50 minutes, or until the squash is completely tender and the pudding is set. Baking time varies depending on squash size and oven.
- During the last 5 minutes of baking, sprinkle 1/4 cup shredded cheddar cheese (optional) over the pudding.
- Broil for a few seconds to melt and lightly brown the cheese (optional; watch closely to prevent burning).
- Let cool slightly before serving. Garnish with remaining chopped scallions or cilantro.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
28g
Carbs
7g
