This is a delightful fall recipe, which combines the sweet nutty flavor of roasted squash with the smooth creaminess of egg custard. Be careful not to overcook the eggs, as they will curdle. Adapted from 101 Cookbooks.
- 2 small (2 lbs each) acorn squash, cut in half lengthwise and seeded
- 2 T butter
- 2 c full fat milk
- 3 eggs
- 1 c fresh corn kernels
- 1 c chopped scallions
- pinch of nutmeg
- 1/2 t salt
- 2/3 c grated cheddar cheese
- Preheat oven to 375F. Rub squash flesh with butter and place cut side up on baking sheet.
- Cover with foil and bake 40 minutes, or until squash is tender.
- In a medium bowl, combine milk, eggs, corn, half of scallions, nutmeg, and salt.
- Fill each of the squash 3/4 full with the mixture – you will want the squash to sit as level as possible for this, which you can help by trimming the bottom off to create a flat surface.
- Carefully transfer squash back to oven without spilling, and bake, uncovered, for 30-50 minutes, until the custard is set. The timing for this can vary with squash size and ovens, so use your judgment – the custard should be wiggly but set.
- A few minutes before you take the squash out of the oven, sprinkle the tops with the cheese and leftover scallions, and cook for a few minutes until the tops of the squash are lightly browned.