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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.