Photo: Dragne Marius
Roasted Corn Pudding in Acorn Squash
10 ingredients
10 min + 45 min
openrecipes
Inspired by a recipe in The Vegetarian Compass written by Karen Hubert Allison, published in 1998. A roasted acorn squash is filled with corn, milk, anise seed, and chopped scallions. You then bake it until the filling sets, and finish with white cheddar cheese left under the broiler until golden and bubbly.
Estimated Nutrition (whole recipe, rough)
694
Calories
26g
Protein
50g
Fat
41g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
- 1 tablespoon clarified butter or olive oil
- 1 cup milk
- 1 egg plus 2 egg whites
- 1/2 cup fresh corn kernels (or more if you like)
- 1/4 teaspoon anise seed, chopped
- 1/2 cup chopped scallions
- a tiny pinch of freshly grated nutmeg
- 1/4 teaspoon fine grain sea salt
- 1/3 cup grated white cheddar cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes