Roasted Corn Pudding in Acorn Squash
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- (2 lb.) acorn squash, small (1)
- Corn, fresh kernels (1/2 cup)
- Scallions (1/2 cup)
- Cooking & Baking
- Anise seed (1/4 teaspoon)
- Clarified butter or olive oil (1 tablespoon)
- Nutmeg (1 tiny pinch)
- Sea salt, fine grain (1/4 teaspoon)
- Dairy
- Cheddar cheese, grated white (1/3 cup)
- Milk (1 cup)
- Refrigerated
- Egg plus 2 egg whites (1)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published September 20, 2009 (3 years ago).
26 people saved this recipe.
