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.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil and season with half the salt and half the black pepper.

Step 4

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.

Step 5

While the squash is roasting, heat the butter and the remaining olive oil in a skillet over medium heat.

Step 6

Finely chop the onion and sauté in the skillet for 4-5 minutes until softened.

Step 7

Add the corn kernels to the skillet and cook for another 3-4 minutes, stirring frequently. Remove from heat and let cool slightly.

Step 8

In a mixing bowl, whisk together the milk, heavy cream, eggs, flour, sugar, cinnamon, nutmeg, and the remaining salt and pepper until smooth.

Step 9

Stir in the cooled corn mixture and the grated Parmesan cheese.

Step 10

Reduce the oven temperature to 375°F (190°C).

Step 11

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.

Step 12

Return the baking sheet to the oven and bake for 35-40 minutes, or until the pudding is set and slightly golden on top.

Step 13

Remove from the oven and let cool for 5 minutes before serving.

Step 14

Serve warm as a standalone dish or pair with a fresh green salad.

Nutrition Facts

Serving size	(2755.0g)

Amount per serving	% Daily Value*
Calories	2604.2

Total Fat 119.5g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 596.0mg	0%
Sodium 3112.1mg	0%
Total Carbohydrate 361.6g	0%
Dietary Fiber 88.5g	0%
Total Sugars 52.9g
Protein 62.0g	0%

Vitamin D 189.4IU	0%
Calcium 1379.5mg	0%
Iron 14.6mg	0%
Potassium 9261.9mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 9.0%

Carbs: 52.2%