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Roasted Corn Pudding in Acorn Squash

yield: 5 total time: 105 minutes
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Ingredients

  • 2 pounds acorn squash cut in half lengthwise and seeded
  • 1 tablespoon olive oil or clarified butter
  • 1 cup milk
  • 1 egg plus 2 egg whites
  • 1/2 cup corn kernels fresh, or more if you like
  • 1/4 teaspoon anise seed chopped
  • 1/2 cup scallions chopped
  • 1 pinch grated nutmeg freshly
  • 1/4 teaspoon fine grain sea salt
  • 1/3 cup cheddar cheese grated white

Nutrition

  • Calories : 200 calories
  • Carbohydrate : 24 grams
  • Cholesterol : 55 milligrams
  • Fat : 8 grams
  • Fiber : 4 grams
  • Protein : 11 grams
  • SaturatedFat : 3 grams
  • Sodium : 400 milligrams
  • Sugar : 4 grams
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