This is a recipe that comes from:

https://www.gimmesomeoven.com/roast.....-acorn-squash/

But a bit more tweaked up :3

INGREDIENTS:

1 small acorn squash, cut in half lengthwise and seeded
1 tablespoon olive oil
1 cup milk
1 egg plus 2 egg whites (did 2 eggs straight up)
1/2 cup fresh corn (1/2 package of prepared corn bread)
1/2 cup chopped scallions (used dried chives, 1 tablespoon)
2 cloves garlic chopped (added in)
1 onion chopped (added in)
5 slices of maple BACON (added in)
half of a jalapeno, seeded and finely diced (optional)
4-5 fresh sage leaves finely chopped (added in)
pinch of nutmeg (used dash of paprika here)
1/4 teaspoon salt + pepper
1/3 cup shredded white cheddar (or other favorite cheese) - skipped, but dont let that stop you

DIRECTIONS:

Preheat oven at 375 degrees.

Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine milk, corn, jalapeno, eggs, nutmeg, salt and half of scallions.

Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.

Once baked, sprinkle inner cavity with cheddar and switch the oven to broil. Watch it carefully so the cheese only melts and does not burn.

Serve with remaining scallions.

---

~ Not quite! ~

Because IF you were to follow the instructions to the letter, you would end up with....corn soup. (There were many comments stating this in the original post of the recipe.)

To prevent this - I had a leftover package of corn BREAD already made / store-bought...and I thought...hmm, why not?

So to start...

1 onion chopped + 2 cloves garlic chopped + 1 jalapeno, deseeded and chopped

Saute' with olive oil until soft, season with salt and pepper for about 2-3 minutes

Get a large bowl and put in that 1/2 package of cornbread into the bowl...

Add in eggs, milk, (cheese if using), then the sauteed onions, garlic and jalapeno...

The strips of BACON were put on a paper plate, covered and nuked in the microwave for 3 minutes until crispy, then cut up and thrown in the bowl...

Mix with the chives (or scallions whatever) fresh sage and paprika...

And when thats all mixed together (it'll look like a mushy batter, but not soup!) get the oven to 375 F...

Get two acorn squash and cut them open with a serrated blade, and scoop out the seeds - I saved some for growing and the rest to make the toasted topping as you see here.

Oil the squash as directed and bake for 40 minutes as instructed - and on a separate pan with some parchment paper on it, put those seeds on there...with some olive oil (about a tablespoon or so to coat) salt and pepper to taste and a tablespoon of maple syrup over the seeds and cook at the same time - by that time the seeds are done, BUT...

Thats when you scoop in the corn bread pudding mix...and if theres any left over (and there will be) you put that into a separate casserole dish / baking dish (prepared with a smear of butter to make getting it out easier)

Then you cook both of those for 30 minutes (not the seeds, those come last)...

Take out and cool, and then put on the toasted squash seeds and OM NOM NOM

Much better, upgraded recipe!

Enjoy!