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Roasted Squash & Corn Pudding

Ingredients: - 1kg acorn squash, cut in half lengthwise and seeded - tbsp butter - cup milk - 1 egg and 2 egg whites - 1/2 cup corn kernels - 1/4 tsp anise seed, chopped - 1/2 cup chopped spring onions - 1/4 tsp fine grain sea salt - 1/3 cup grated white cheddar cheese - Pinch of freshly grated nutmeg

Preparation: Preheat the oven to 190ยบ C. Trim squash so it sits flat on tray with the with the bowl shaped part facing up. Rub the orange flesh of the squash with the butter.

Serves: 4 - 6 people Cover with foil and bake for 40 minutes or until the squash is tender. Combine milk, eggs, corn, anise seed, half of the spring onions, nutmeg, and salt. Fill each of the squash bowls 3/4 full. Continue baking uncovered for another 30 - 40 minutes, or until the squash is completely cooked through, and the pudding has set. At the last minute sprinkle with cheese and finish under the grill to brown. Serve hot sprinkled with the remaining spring onions.

Enjoy!

The Sentinella Malaga: November '09  

The Sentinella Malaga is a free publication in Spain, Malaga province, serving the English speaking expat community. Its light-hearted appro...

The Sentinella Malaga: November '09  

The Sentinella Malaga is a free publication in Spain, Malaga province, serving the English speaking expat community. Its light-hearted appro...

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