We picked up some acorn squash at the Farmers Market – this is one of Brett’s fall favorites. I usually just roast it as a side dish with melted butter and brown sugar. This time, I decided to find a more exciting recipe and use it as a vegetarian main dish. After all, acorn squash is a bit of a seasonal splurge, so we should make it the star of the meal!
There are a lot of stuffed squash recipes to be found, but one stood out with simple ingredients and a unique concept – Roasted Corn Pudding in Acorn Squash. It was easy to make and quite delicious. There is supposed to be cheese sprinkled on top according to the recipe, but I didn’t have any and I’d skip it next time, too.
I served it with garlic toast, and it was a very filling dinner. I also saved energy by cooking it all in the toaster oven. The two halves of the squash fit perfectly.
How did it taste? Did Hannah like or eat it?
We really liked it. We only got one squash, so we didn’t have extra for Hannah. Probably should have gotten another one because I think she would have liked it.