Tuesday, November 1, 2011

Baked Cornbread Pudding in Acorn Squash

Last night was Halloween, so of course I had to make Kraft Food's "Ghosts in the Graveyard" (basically a giant 'dirt cup' with Halloween-themed decorations) as it is a family tradition.  As part of the decorations, we always use Milano cookies to make the "tombstones" by writing Halloween-isms like "RIP" and "Boo!" on them.  Last night was no exception, and I was planning on making peanut butter brookies (peanut butter cookies + brownies--click here for that recipe) as well.  My original plan was, in fact, to make both desserts plus this cornbread pudding squash for dinner.



Well, my schedule didn't quite work out the way I had intended it to, and I didn't get the chance to make the squash yesterday because, just as I was getting home from the grocery store, my sister, her friend Sierra, and her friend Charlly all showed up (they are all college freshmen).  It was most certainly fortunate that they did show up because they helped me make both Ghosts in the Graveyard and the peanut butter brookies so that everything was ready by the time everybody else came over.  Their helping, however, meant that they ended up decorating the tombstones of our graveyard, and I uploaded my pictures of it today (okay so I obsessively photograph every food item--who cares), I realized what they had written on the tombstones.  Somebody had written RIP on two of them, and Charlly, an international student from China, had written Chinese characters on another two, but, of the other two tombstones, one said "f da cops" and the other had a phallic symbol... Hilarious yet inappropriate.  And of course, unsurprising.  Good thing they ate the inappropriate tombstones before the other guests showed up. :)

A censored picture of our "Ghosts in the Graveyard"
Fortunately, I got the opportunity to make this delicious one-bowl dinner today! Below is a modified version of the recipe for baked cornbread pudding in acorn squash from the Greens and Chocolate blog.  One half of a squash makes enough for one meal, so I wrapped up the other half in plastic wrap (it will keep for up to 4 days), and I will use it to make sausage stuffed acorn squash tomorrow (another recipe that I will also share with you!).  Happy Fall!


Ingredients
½ acorn squash with the seeds removed
½ tablespoon melted butter
sprinkle of salt
½ egg (1 ½ tablespoons of a scrambled up egg--save the rest for later!)
¼ cup milk
¼ cup all-purpose flour
⅛ cup cornmeal
1 ½ teaspoons white sugar
1 tablespoon melted butter
¼ cup shredded cheddar cheese

Be careful or you'll spill the pudding mix all over like me... oops!
Instructions
  1. Place half an acorn squash (with the seeds removed) cut-side up on a baking sheet lined with aluminum foil.  To make sure that it stays upright, you might want to cut a small flat part onto the back so that it doesn't rock back and forth.
  2. Rub the flesh of the squash with ½ tablespoon of melted butter and a sprinkle of salt.
  3. Bake squash in the oven at 375 for 40 minutes or until the flesh is tender.
  4. While the squash is baking, whisk together ½ egg (scramble up an egg in a small bowl and measure out 1 ½ tablespoons), ¼ cup milk, and 1 tablespoon melted butter in a small bowl.
  5. Add in dry ingredients and stir to combine.
  6. When the squash is done, pour the cornbread pudding mixture into the indentation in the squash and bake for another 35 minutes (still at 375) or until the top is puffed and golden.
  7. Remove from the over and top with the cheese.
  8. Turn the oven to "broil" and put the squash back in the oven until the cheese on top has melted and begins to brown.
  9. Take out of the oven and enjoy!

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