As I was planning my meals for the week I realized that although I’ve long been a reader of 101 Cookbooks, I’ve never actually made one of Heidi Swanson’s recipes. Crazy I know. There’s only so much time in the world so even though I’m a passionate blog reader I’m not getting to make as many other bloggers’ recipes as I would like. But after reading Heidi’s recent post on Roasted Corn Pudding in Acorn Squash I knew it was time to try my hand at one of her recipes. This one was inspired by an out-of-print cookbook called The Vegetarian Compass. A light custard of low fat milk, 1 whole egg, and 2 egg whites studded with corn and seasonings is roasted in a pre-baked acorn squash. As soon as I read it I knew I had to make it, but with a few variations dictated by the contents of my pantry and my own personal preferences. I ditched the anise seed for a generous pinch each of paprika and chipotle chili powder and added in finely minced for jalapenos for additional kick and a generous schmear of my favorite Cilantro Yogurt Cream (recipe below). I highly recommend this recipe, which can be found on Heidi’s blog here. The variations are almost endless and it’s a fun alternative to the traditional roasted squash dishes. I found this dish to be tremendously enjoyable and loved the textural play of the eggy custard against the squash flesh.
Ingredients:
-3 ounces greek yogurt
-1 tablespoon fresh lemon juice
-2 tablespoons cilantro leaves
-1/2 teaspoon diced jalapenos
-1/2 teaspoon honey
-Salt and pepper to taste
Method:
Pulse in a mini food processor until all ingredients are well combined. Taste and season with salt and pepper to taste. Makes a great condiment for the above mentioned Roasted Corn Pudding in Acorn Squash, but is equally at home as a dipping sauce for a burrito or sweet potato fries.
{ 16 comments… read them below or add one }
Yum. I think I’m feeling inspired to get out there and make this. My mom always made acorn squash w/ brown sugar, which I hated. Sigh. This sounds so much better.
Thank you so much for your support of my occasional writing escapades! My husband looked at me last night w/ puppy dog eyes after reading it, and said “I don’t get it.” Work to do, work to do.
Delicious soup. Your version looks great too. We love to make use of veggies in this way…like as a soup vessel. It’s always a nice presentation.
How pretty served in the acorn squash! The Cilantro Yogurt Cream sounds like a great accompaniment!
Wow, how absolutely gorgeous. I especially love the squash bowl.
Just added you to my feed. Hope to chat soon!
Your photos are stunning too
I have this recipe bookmarked as well… and your cilantro yogurt cream sounds like the perfect accompaniment. I need to make this soon!
I read 101 cookbooks also, and she has stunning recipes that I also have not gotten around to trying!! That sauce sounds so unique–it would be great to have for get togethers with some pita chips or other dippers!
simple and sweet. nice dish!
It’s so gorgeous baked right in the squash! I love your spicy spin on it! I bet it was really delicious!
Wow, absolutely gorgeous! I’ve pretty sure Adam would hate this but I’m saving the recipe for a night when he’s not around and maybe I have some girlfriends over
Oh! Love the idea of serving soup in the acorn squash…very nice and the soup sound and looks so yummie
What a cool idea, they look delicious! And your cilantro yogurt cream sounds so perfect on top!
I think there’s a general rule that everything tastes better when served inside a whole squash. I usually just stuff mine with rice and veggies, but a savory pudding is such a great idea!
This is just beautiful and looks delicious.
oh my gosh, i would love this for dinner!! except i have no squash… or corn… :/ guess i need to go shopping!
Yummm! This looks and sounds soo delicious! Perfect for fall
Wow; that acorn squash looks amazing, Kelly…I just had that last night…I love acorn squash in the autumn…it’s such a warm, hearty meal, isn’t it? Yours looks delish…hope you had a great weekend!!!!