Corn puddin'

My boss has a farm and brings in a variety of fresh produce. Inspired by this seemingly endless supply of squash and a recipe for corn pudding I stumbled upon recently, I made corn pudding in squash for dinner tonight.

Here's my edited version of this recipe.

Depending on the size of your squash you might have quite a bit of filling leftover - 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.

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded

1 tablespoon olive oil

1 cup milk

1 egg plus 2 egg whites

1/2 cup fresh corn kernels (or more if you like)

1/2 cup chopped scallions or onions

1 tbsp of Curry Powder

1/4 teaspoon Kosher salt

1/3 cup grated cheddar cheese

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, half of the scallions, curry, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot.