Roasted Corn Pudding in Acorn Squash


Food.com
100 mins (prep 20, cooking 80)
11 ingredients
4 servings
This sounded so good that I put it here for safe keeping till the thermostat starts to drop. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html Here also are some useful coments there were on that site.I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle? Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash

Categories:  easy , 3-steps-or-less , <-4-hours , vegetarian , vegetable , time-to-make ,
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Ingredients

Nutrition

Serving Size (84.05 g)
Servings 4
Amount per Serving
Calories 240.28 Calories from Fat 109.08
% Daily Value *
Total Fat 12.12g 74.61%
Saturated Fat 5.78g 115.61%
Trans Fat 0.0g %
Cholesterol 41.4mg 55.2%
Sodium 284.21mg 47.37%
Total Carbohydrate 17.53g 23.38%
Dietary Fiber 0.87 g 13.98%
Sugars 15.53 g %
Protein 15.83g 126.65%
Vitamin A 545.95IU% Vitamin C 7.34mg%
Calcium 520.8mg% Iron 0.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
small acorn squash, fresh corn
 

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