Acorn Squash Pudding

This easy make-ahead side dish comes from a 1993 issue of Gourmet Magazine (which I still have). Feel free to use another winter squash. Perfect for Thanksgiving. Serves 6-8.

INGREDIENTS

  • 2 large acorn squash (about 5 lbs), halved and seeded

  • 4 oz cream cheese, softened

  • 3 large eggs, beaten lightly

  • ¼ cup freshly grated Parmesan

  • 1 large red onion, diced (optional)

 

PROCEDURE

  1. Preheat oven to 400. In a large roasting pan, arrange the squash, cut sides up, and bake for 45 min, or until very tender. Cool until it can be handled and reduce the oven temperature to 350.

  2. Into a bowl, scoop out the flesh from the squash halves, mash it together with the cream cheese, eggs and Parmesan, and stir in the onion, if using, and salt and pepper to taste.

  3. Spoon the mixture into a buttered 13 x 9 “ baking dish and bake for 1 hour or until the top is browned.

RecipesSusan JohnsonComment