101 Cookbooks’ Roasted Corn Pudding in Acorn Squash
Posted Oct 19 2009 10:06pm
As I was planning my meals for the week I realized that although I’ve long been a reader of 101 Cookbooks, I’ve never actually made one of Heidi Swanson’s recipes. Crazy I know. There’s only so much time in the world so even though I’m a passionate blog reader I’m not getting to make as many other bloggers’ recipes as I would like. But after reading Heidi’s recent post on Roasted Corn Pudding in Acorn Squash I knew it was time to try my hand at one of her recipes. This one was inspired by an out-of-print cookbook called The Vegetarian Compass. A light custard of low fat milk, 1 whole egg, and 2 egg whites studded with corn and seasonings is roasted in a pre-baked acorn squash. As soon as I read it I knew I had to make it, but with a few variations dictated by the contents of my pantry and my own personal preferences. I ditched the anise seed for a generous pinch each of paprika and chipotle chili powder and added in finely minced for jalapenos for additional kick and a generous schmear of my favorite Cilantro Yogurt Cream (recipe below). I highly recommend this recipe, which can be found on Heidi’s blog here. The variations are almost endless and it’s a fun alternative to the traditional roasted squash dishes. I found this dish to be tremendously enjoyable and loved the textural play of the eggy custard against the squash flesh.
Cilantro Yogurt Cream
Ingredients: -3 ounces greek yogurt -1 tablespoon fresh lemon juice -2 tablespoons cilantro leaves -1/2 teaspoon diced jalapenos -1/2 teaspoon honey -Salt and pepper to taste
Method: Pulse in a mini food processor until all ingredients are well combined. Taste and season with salt and pepper to taste. Makes a great condiment for the above mentioned Roasted Corn Pudding in Acorn Squash, but is equally at home as a dipping sauce for a burrito or sweet potato fries.