Roasted Corn Pudding in Acorn Squash

I saw this recipe on 101 Cookbooks and really I wanted it. But it was not vegan and looked complicated to veganize. After pondering it for a while and discussing with some peeps over of the Vegan Freak Forums, I decided to just make it. Not to try to specifically veganize each ingredient, but just make a corn pudding and bake it in the squash without worrying about how to replace the egg whites.

This corn pudding is mostly fresh ground corn with some cornstarch for a thickener. I replaced the anise flavors in the original recipe with jalepeno and scallions. It came out pretty tasty. It doesn't look quite as pretty as the original, but I bet it tastes every bit as good. I used orange acorn squash that I found at our local farmer's market here in Park City.

Roasted Corn Pudding in Acorn Squash

2 small (2 lb.) acorn squash, cut in half lengthwise and seeded, cut so that they sit flat on bottom
1 tablespoon olive oil

Corn pudding:
~2 cups fresh corn kernels (2 ears fresh corn, cut off the cob)
1.5 tablespoons cornstarch
1/3+ cup silk creamer
1/2 teaspoon salt
freshly ground black pepper
1 clove garlic, chopped
1 T minced jalepeno
1.5 tablespoons olive oil
1-2 scallions
1 cup daiya cheddar (optional - it would taste great without it too)

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the 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. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

Make pudding: In a food processor pulse corn kernels, cornstarch, silk creamer, salt and pepper into a thick batter. If it looks too dry, add a couple more tablespoons of silk creamer. It should be like a liquid mush. In a large saucepan heat olive oil over medium heat, saute the garlic and jalepenos till fragrant. Pour in corn mixture, stirring occasionally until mixture thickens (this won't take long). Remove from heat, stir in about 2/3 of the chopped scallions and 1/2 of the vegan cheddar.

Fill each of the squash bowls with the corn pudding. If you have any remaining corn pudding mixture, bake it separately a small oiled dish or ramekin (I didn't have any extra).

Bake uncovered for another 45 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven.

At the last minute sprinkle with remaining vegan cheese and cook under the broiler to brown the cheese (watch it closely). Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.