Type of dish: Main Dish

1 acorn squash, cut in half lengthwise and seeded
1 1/2 teaspoons olive oil
1/2 cup half & half
1 egg, plus 1 egg white
1 ear fresh corn, removed from cob
1/2 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/4 cup grated cheddar cheese
1/2 apple, sliced

Preheat oven to 350°F.

Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle olive oil and salt on the squash. Cook squash until fork tender (about 50 minutes).

Mix egg with egg white, half & half, corn kernels, garlic and parmesan cheese in a bowl.

Fill squash 3/4 fill with the mixture and return to oven in a baking dish, being careful not to spill the contents.

Lower temperature to 325°F and bake for 30 to 40 minutes, depending on desired consistency of pudding.

Place on serving dish and grate cheddar over the squash.

Recipe courtesy of Gazy Brothers Farm