Happy Mabon, y'all!
In honor of the harvest festival on the Autumnal Equinox, I made a harvest-y dinner last night.
original photo by Heidi Swanson 101Cookbooks.com Isn't that beautiful? I edit things to my tastes, primarily to remove things I know I don't like (star anise) or to remove things that would kind of kill me (scallions, still…sigh)…though I would love to have had scallions in mine. Here is my version: Roasted Corn Pudding in Acorn Squash Recipe for Mabon
1 tablespoon olive oil
1 cup half & half
1 egg plus 2 egg whites
2 ears fresh corn kernels
1 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/3 cup grated 2yr Black Wax Cabot cheddar cheese
1 sliced apple ( I used Honeycrisp because the name reminded me of autumn. Any tart apple will do.)
1. Turn on your oven to 350 F
2. Cut the acorn squash in half and scoop out the seeds with a spoon
3. Drizzle olive oil and salt on the squash
4. Cook acorn squash until fork tender (~50 minutes)
6. To keep the mixture from running out of the squash, I took a pair of tongs, turned over the squash and sliced a bit off the bottom to make a flat surface. Then set it back onto the roasting plate, filled them 3/4 full with the mixture and put them back into the oven.
I lowered the temperature to 325F at this point so that I didn't scald the mix.
It will set up in about 30-40 minutes. Test them for consistency around this point; you can pull them out earlier if you wanted more of a soup consistency or longer for a more firmly set pudding. There was extra mix just as Ms. Swanson mentioned in her version, so I put it in a small oven safe bowl and baked it along with the rest of the squash. 7. Place on serving dish and grate white cheddar over the squash. I used a 2yr Black Wax Cabot cheddar cheese recommended to me by Jennifer… and it was spectacular in combination with the slightly sweet pudding and acorn squash mix. (I didn't brown the cheese in the broiler, but you can if that makes you happy.) A tart white wine (not too sweet) or even a apple cider reduction drizzled on top would be really good with this… or go simply with the sliced apples that we had on the side. Blessed be, y'all!