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Roasted Acorn Squash with Corn Pudding

Roasted Curried Corn Pudding in Acorn Squash.

When the end of the summer produce season welcomes in the fall it’s a chance for some really interesting and great flavor combinations.

Curried Corn Pudding in Acorn Squash

It’s nearly impossible for me to pass on fresh corn on the cob.  And then there were these adorable baby acorn squash….couldn’t leave them behind.  That’s how Roasted Curried Corn Pudding in Acorn Squash came to be.  I found a beautiful recipe on the pages of 101 Cookbooks that became my springboard.

Curried Corn Pudding in Acorn Squash

First the acorn squash are halved, seeds removed, oil rubbed, then roasted for 30 – 40 minutes (depending on the size of your squash) until they become fork tender.  Meanwhile the corn pudding is prepared.  Using the same ratio of milk and eggs as the original recipe I was able to then make some simple modifications.  Instead of the corn being a subtle discovery I was quite fine for it to be a star.  I also added curry powder and nutmeg to give the pudding a warm flavor.

Curried Corn Pudding in Acorn Squash

There was enough pudding to fill two small acorn squash (four halves) and two buttered ramekins.  The curried corn pudding on it’s own will be a wonderful year round side dish.  The pudding baked into the sweet acorn squash makes this a fabulous fall side or light meal.  I can envision Roasted Curried Corn Pudding in Acorn Squash on my Thanksgiving table.

Curried Corn Pudding in Acorn Squash
Curried Corn Pudding in Acorn Squash
Roasted Acorn Squash with Corn Pudding

Roasted Curried Corn Pudding in Acorn Squash

inspired by Karen Hubert Allison as found on 101 Cookbooks
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4


  • 2 baby about 12 oz. each acorn squash or 1 small (2 lb.) acorn squash, cut in half lengthwise and seeds removed
  • 1 Tbl. olive oil
  • 1 cup milk
  • 1 egg plus 2 egg whites
  • 1 cup fresh corn kernels
  • 1/2 cup thinly sliced scallions
  • 1/2 tsp. curry powder
  • a pinch of fresh grated nutmeg
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup freshly grated gruyere cheddar, or parmesan cheese


  • Preheat oven to 375 degrees.
  • Place squash halves cut sides up on a shallow baking pan and brush flesh with olive oil. Cover with foil and bake 30 – 40 minutes (depending on size of squash) until fork tender.
  • Meanwhile in a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill each squash cavity, being sure squash halves are level. Use foil to prop squash if necessary. If there is extra filling bake in a buttered ramekin along side the squash. Bake uncovered for another 30 – 40 minutes until the pudding has set.
  • To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.

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