Ingredients

The following ingredients have 2 Servings
  • 1 small acorn squash, cut in half lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 cup milk
  • 1 egg plus 2 egg whites
  • 1/2 cup fresh corn
  • 1/2 cup chopped scallions
  • half of a jalapeno, seeded and finely diced (optional)
  • pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup shredded white cheddar (or other favorite cheese)

Instruction

  • Preheat oven at 375 degrees.
  • Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
  • In a bowl combine milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.
  • Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.
  • Once baked, sprinkle inner cavity with cheddar and switch the oven to broil. Watch it carefully so the cheese only melts and does not burn.
  • Serve with remaining scallions.