Roasted Corn Pudding with Buttercup Squash (slightly adapted from Heidi at 101cookbooks)
2 buttercup or acorn squashes, cut in half lengthwise and seeded
1 tablespoon butter or olive oil
1 cup milk (preferably organic)
1 egg plus 2 egg whites
kernels from 2 ears of corn (roughly one cup)
1/2 cup chopped scallions
1/4 tsp sea salt
1 cup shredded sharp white cheddar cheese
1. Preheat oven to 375 degrees. Rub the orange flesh of the squash with butter or olive oil. Place cut side up on a baking sheet, cover with foil, and bake for about 45 minutes. You want to make sure the squash halves lay flat and not tilt, because later when you put the filling in, it will run out.
2. In a bowl, combine the milk, egg and egg whites, corn, half the scallions, and salt. Wisk well. Fill each squash half with the mixture and transfer back into the oven. (If you have leftover filling, bake it in a small baking dish sprinkled with cheese. It's a real treat.) Continue baking squash uncovered for 30-50 minutes longer, or until the squash has cooked through and the pudding has set. At the last minute, sprinkle the top of each squash with cheese and put it under the broiler just until the cheese starts to bubble and brown. Serve squash warm with the rest of the chopped scallions sprinkled over the top.
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