Roasted Corn Pudding in Acorn Squash

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Brush the cut sides of the squash halves with the clarified butter or olive oil and place them cut side down on a baking sheet.

2. Roast the squash for 25 minutes, until just tender when pierced with a knife. Turn the halves cut side up and leave the oven on.

3. Meanwhile, cook the corn kernels in a small pan of boiling water for 2 minutes, then drain well.

4. In a bowl, whisk the egg, egg whites, milk, chopped anise seed, nutmeg, and salt until smooth.

5. Stir the drained corn, chopped scallions, and grated white cheddar into the egg mixture.

6. Set the squash halves in a baking dish and spoon the corn pudding mixture into the cavities, filling them to the top.

7. Bake for 20 minutes, until the pudding is set in the center and reaches 160°F (71°C) on an instant-read thermometer.

8. Let the squash rest for 5 minutes before serving.