Roasted Corn Pudding in Acorn Squash Recipe

Inspired by a recipe in The Vegetarian Compass written by Karen Hubert Allison, published in 1998. A roasted acorn squash is filled with corn, milk, anise seed, and chopped scallions. You then bake it until the filling sets, and finish with white cheddar cheese left under the broiler until golden and bubbly.

Roasted Corn Pudding in Acorn Squash

I have some great vintage and out-of-print cookbooks on my shelves and I thought I would highlight recipes from a few of them in the coming weeks. There are also some exciting new releases out there as well, and I'll try to highlight some of those too. But I thought I'd start off by building on an idea from The Vegetarian Compass written by Karen Hubert Allison, published in 1998. This was the only cookbook written by Karen, and it is full of unexpected and unique combinations of ingredients and flavors. Her roasted squash is filled with corn, milk, anise seed, and chopped scallions. You then bake until the filling has set, and finish with white cheddar cheese.

Roasted Squash Recipe

Let me back up and tell you a bit about the book overall. It's not flashy. It is photo-free, and printed with gray and purple ink. And yet, this is a book I'm inspired by each time I pull it from my shelf. It is full of sophisticated ideas, techniques, and flavors. Many of the recipes have a little story attached, and each recipe in the book seems to have real intent behind it. Said another way, you get the sense that she felt strongly about every recipe she included.

I was too young to know anything about it at the time, but Karen (along with her husband Len Allison) was the former owner of the three-star New York City restaurant Huberts. She taught at the Culinary Institute of America. The Vegetarian Compass was published posthumously after her death from breast cancer in 1997. Josh Wesson was a young sommelier at Hubert's in the 80's and is quoted in Karen's obituary saying,

''Before there was a Greenmarket, there was Karen Hubert and Len Allison seeking out little growers and artisanal makers of cheese and bringing them down to this restaurant.''

Clearly she was ahead of her time. I could go on quite a bit more, but mostly I just wanted you to know that I find inspiration in this book - and I thought it would be nice if Karen's recipes and ideas lived on in more kitchens. If you see a copy in a second-hand store, be sure to spend some time with it.

I've adapted today's recipe from the Acorn Squash filled with Corn Pudding in The Vegetarian Compass. It involved roasting, making a filling, filling the squash, and roasting some more. If you don't have an hour and a half to dedicate to roasting, here's an alternative approach that came to mind as I was making it. Roast the squash until it is cooked through and beginning to brown a bit on top. Then sprinkle each half with grated white cheddar cheese and use the broiler to brown the cheese on top. Serve topped with hot, buttered corn and some scallions and/or herbs.

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Roasted Corn Pudding in Acorn Squash

I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle?

Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash.

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

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

Rub the orange flesh of the squash with the butter/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 the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 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 cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

Prep time: 10 minutes - Cook time: 45 minutes

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I’m new to your website and loving the recipe, photo journal format.
I just made this squash recipe for my family and we loved it, even my 12 year old daughter! Yum!
I used more than 1/2 cup of fresh corn, two whole eggs, just the greens of some very thin scallions and whole milk, because that’s what was in the fridge. The extra pudding was nice to add to our squash for an extra juicy bite.


I can think of some other great squashes to use that aren’t so tippy as Acorn squashes. Small pumpkins hollowed out are great soup bowls. Any “cup” type squash is perfect for this: ambercup, sweet dumpling, hokkaido, red kuri, buttercup, gold nugget, and carnival, to name a few of my faves, would work great with this recipe. One could use a small kabocha like a red kuri. Any of these are gorgeous for presentation sake, and much prettier than an acorn squash (though no more delicious). Winter squash are my absolute favorites!


This is a really fantastic recipe – and so Autumnal. I feel that it is very egg-whitey, almost like shirred eggs with corn – but I still loved it.
I wonder if bread crumbs would be a nice touch for the texture.
I also found it needed considerably more salt and less scallions than the recipe called for. I may have gone the chive route, in lieu of scallions.
But I think it’s a beautiful, delicious dish.
Thank you!


I made this yesterday, using two eggs instead of the insanity that is one egg and two whites and a full cup of corn, right off the cob. I left out the anise, and roasted the seeds and garnished with them. Yum.
Took a photo, too:

Lisa Richards

Despite the gorgeous photo, this recipe just didn’t work for me. I really, really wanted to love it. I loved all the ingredients and the picture looked divine, but the corn pudding was much too eggy for my tastes. An anomaly for me on this site!


Such a lovely addition to our Sunday dinner. I was very glad to have put away some of this summer’s corn. I was running low on eggs, so I used 1 egg, 1 egg white, and halved the rest of the pudding ingredients. I also used fennel seed instead of anise seed (I used about 1/4 tsp but I could have used more). Each bite was perfect. I will definitely make this again.
I also have to say that I made a half recipe of the Amazing Black Bean Brownies this weekend as well. That is an amazing recipe. They really are almost like fudge. I overcoffeed them (4 packets of instant coffee from my work break room- don’t tell) but otherwise I would make them again and again.


I made this minus the anise seed and salt and it was so yummy and beautiful. Next time I’m going to try adding some jiffy corn bread mix to the filling.


This was ridiculously delicious. Perfect way to use acorn squash. The filling is definitely enough to fill two squash(es?). I actually doubled the pudding amount and put the rest in a separate casserole, which cooked perfectly. I’ll definitely make this one again.


Made this tonight and loved it! I think the coconut milk is a great idea and will be trying that variation next time.


I made this and it was really amazing. I added red peppers to the mix which added some nice color. Thanks for all the wonderful recipes!


Crystel – I’ve made a “custard” with coconut milk, silken tofu, and cornstarch before. Try equal parts coconut milk & silken tofu, and maybe 1-2 Tbsp of cornstarch. It’ll taste a bit coconut milk-y, but I think it would go well with the corn & anise actually!


Made this tonight for my mother-in-law and it was fantastic! Didn’t have any anise, so toasted some fennel seeds instead, which were lovely. Next time I would go for a slightly richer custard & use an extra egg yolk or two. And maybe toss half a chopped fresh poblano to spice it up a bit. Also – to proportion it perfectly, you’re better off hollowing out the squash slightly – after the first bake period. Otherwise there’s not quite enough filling to pair with all the squash.
I Served this with Heidi’s Pan Friend Chickpea salad. Perfect combination. The mom-in-law loved it. If there is a “favorite son in law” contest, I am winning. 🙂


Does anyone have more instruction on how to substitute a tofu mixture for the filling? (from Laura’s post on 9/20/09: I love the idea of using a squash half as a little bowl for a filling, and I might take this idea and run with it by replacing the egg/milk mixture with tofu…)


We used winter squash and corn from our CSA harvest and shared this recipe with a dear friend. We served it with a salad and red quinoa. It was beautiful, delicious, and the perfect use for beautiful fall veggies. I think I’ll try a Lady Godiva version for Canadian Thanksgiving.


Another fantastic recipe! Thanks, Heidi, for sharing your genius. You’ve made using up all the veggies in my farm share an absolute joy for me and for my family. Who knew a 2-year-old could love chard and broccoli as much as squash and corn? Your brilliant recipes make it so easy to eat well in every way.
HS: Love getting comments like these. Made my night.


Made this last night and it’s to DIE for!! So delish! It’s going to become a regular dish for me. Thanks Heidi!!


I made this recipe last night and it was great! I am always looking for new ways to use winter squash and I think this was a perfect cold weather meal. Next time I might try to add some salt and pepper to the squash as it bakes.


I have to say that I hate squash of ANY kind, but I do love corn pudding, so I thought I’d try it. Oh. My. God. It was really good! I will never think the same about acorns again. Very good. Very filling. My non-vegetarian family tore it up.


This is a teriffic receipe…Excellent flavor and the squash …just delish…thanks for sharing this with us!


OMG! The only thing I would add is a small, sprinkling of breadcrumbs on top of the cheese at he last moment before pulling them out of the oven.

Ray Russ

I can’t wait to try this!
Have you thought about entering Brighter Planet’s Mastering the Art of Sustainable Cooking Contest? Your tip about turning the leftover squash into another dish is exactly what they’re looking for…
check it out here:


This turned out really well- only problem was the seeded squash did not hold as much of the delicious filling as I would have liked. We had a lot left over. As an alternative to Heidi’s suggestion (baking the leftover filling separately) we used it for breakfast the next morning. We threw in a bit of shredded cheese, added another egg, and fried it up for breakfast. We drained the liquid and kept cooking until it was like scrambled eggs, but extra fluffy from the milk. Very tasty.


10/2/2009, 5:00a PDT. A delightful-sounding recipe. With flavor, flavor, flavor. I’d replace the nutmeg with cinnamon. I’d experiment with coconut milk in lieu of cow’s milk.
As completely different stuffings for acorn squash, I use chopped tomato, chopped onion and/or garlic and/or a bit of shallot, and bread crumbs, and/or perhaps a bit of ground beef or chicken (ground or chopped up). In whatever combo suits me and/or is on hand. It becomes a whole meal baked in one edible container. It turns into a delectable use of leftovers.


wow. wow. wow. brought this to a dinner part and everyone was floored. thanks!!!


I served this dish tonight for dinner with guests present. I am sorry the compliments and raves could not be heard at your home. Our guests raved at how delicious and unique the corn pudding was with the squash. It will be a frequent dish from my kitchen. Thank you!

Dine With Donna

Made this the other night along with some panko crusted salmon . It was super delicious. The addition of cheese at the end really made everything come together. Thanks!


I made this recipe the other day and it was gorgeous. Absolutely lovely. I’d never had corn pudding before (perhaps my being English?) but I was pleasantly surprised; like cooking quiche in a vegetable. Thank you Heidi!


I am always on the lookout for new flavor combinations and absolutely LOVED the idea of adding anise to this dish. I made it the day it was posted, and wasn’t disappointed. Unlike other posters my custard was perfect and not scrambly at all. My fiance isn’t a huge fan of acorn squash and is now ‘converted’. 🙂


This looks lovely. I’m going to put this on my list of possiblities for new recipes to make for Thanksgiving. I’m already making notes of recipes I might like to try. On another note, I tried your Carrot and White Bean Salad recipe and it was very good.


Agreed with a few of the others about the custard seeming more like straight-up eggs. They looked beautiful out of the oven but when I broke into the custard it was a little strangely clumpy almost like soft scrambled eggs. Not sure if I baked them wrong! I also grew up on corn pudding that my mother made, and while it tasted nice, it definitely tastes completely different than what I was expecting–much more of a light eggy texture and taste than the sweet/creamy pudding I grew up on. all in all, a nice, light fall dish but might need to try again somehow.

Olivia Leigh

Heidi, I have been following your site for a few years and have loved everything I tried, but this might be my favorite! I saw it yesterday afternoon and stopped by the market after work to get all the ingredients. I agree with Aga, this is the best squash recipe of the season! Thanks.


I was so disappointed by this dish. It looked so yummy that I couldn’t wait to make it, but I ended up throwing it out. The corn, which I doubled, was almost entirely lost in the egginess. I agree with the above poster that it ended up as baked eggs and squash, which is not a good combination. Any suggestions on how to make this more of a real corn pudding and less of a corn omelette?


OMG!!! This is amazing! I also love the history of the author of the book. Thank you for being so faithful in sharing these wonderful treats. You are a person to be admired! My whole family loves sharing in these delights! Keep on keeping on!

Kim Atkins

This is the only thing I want to eat until squash season is over!! The pudding is so light and flavourful, and the squash (picked fresh from the patch that morning) was just a great bowl to house such a comforting meal! I ate half for breakfast this morning. Thanks!


Wow this looks great. I always think that acorn squash make such good photo’s, and you’ve certainly not dissapointed!
I’ve also been eating lots of veggie food recently so will definitely be trying this.
Andy –


This screams fall to me! Thank you for sharing this lovely recipe♥ I’ll try it for sure!


A friend of mine in Zimbabwe used to stuff cooked little gem squash with creamed spinach and then sprinkle cheese on and put them under the grill. Yummy. SRD


I just made this and used only 1/4 c milk with one egg – the texture was fine and it filled my squash nicely (I did have overflow because I had too many onions and corn bits, and I also scraped out some of the squash flesh and lined a tiny bowl for baking the extra in).


Just made this with a Kabocha squash and white corn, subbing asafoetida for the aniseed, and adding a 1/4 tsp of black pepper. It was just delicious. Heidi scores again!


Oh wow. I have a long list of recipes to try, but this is moving straight to the top! Gorgeous!


As a followup to my comment on 9/23, I did make this recipe, substituting for the acorn squash a Cinderella pumpkin* that I had on hand. Yes, a pumpkin.
Not the best choice for this recipe, though it wasn’t bad. The pumpkin itself was delicious, but because there was so much pudding to cook/set in one cavernous pumpkin (the whole pudding mixture fit in with room to spare), it cooked a l-o-n-g time…it looked more like poached eggs, was not silky smooth as I had imagined it would be, and somehow the corn flavor was lost.
But I’m determined to get it right because it does sound delicious. Next time I’ll obediently follow the recipe and use an acorn squash.
Thanks, Heidi, I love reading your blog.
*I got it at a farmers market, it having been recommended as a good eating pumpkin. It was really very tasty!


We made this last night with the curry option and it tasted amazing! We pan ‘toasted’ the corn, threw in the onions, coconut milk, and curry for a quick simmer, then followed the recipe, topping with parmesan cheese and toasted pine nuts at the end. I love how you add those little suggestions in the intro, they make the recipes somehow more dynamic.


I must try this with a kabocha squash. Looks beautiful and perfect for fall.


This looks delicious! I collect vintage cook books, they seem to have the best recipes. You have a beautiful blog! {And a new fan.} 🙂


This looks fabulous! I might try it with a butternut squash, we have an abundance of them here.


Wow! It sounds good. Thanks for sharing the idea.

John @

This was delicious! I skipped the anise seed simply because a tiny jar was $8 and it was still great. What a great fall treat!


We cooked these for mixed company two nights ago (ie, some vegetarians and some serious veg-phobics). Six of us eating, we used three acorn squashes and tripled amounts on the corn pudding. Some observations:
– SO yummy and easy to make. I am actually making some again tonight because I can’t stop thinking about it.
– the anise flavor did not come across very strongly — i polled the guests and even the folks who don’t like the licorice-y taste of anise said they did not identify/dislike the flavor. As a fan of anise myself, I think it gives an interesting hint of sweetness the plays against the sweetness of the corn.
– we used three acorn squashes and tripled amounts on the pudding — ended up with extra pudding which we baked with the squashes and ate for breakfast the next morning, but the 1/2 squash a person was deemed to be a perfect, if almost too-filling portion.
– aesthetically this is a fantastic early fall dish, so pretty as you set it on the table.
I think we (husband and I) have a bit of a crush on you, Heidi. Thank you so much for this fantastic website (and the cookbook!).
HS: Glad it worked out Abigail! And thanks for reporting back – particularly re: the anise flavor. I agree – it’s just enough to be interesting but not overpowering.


I was really excited about this recipe and tried it last night. I do not cook with squash very often so maybe that is why it did not turn out so well. I used acorn squash as suggested and the squash was really stringy which was a weird texture combination with the corn pudding. Also the squash part was pretty flavorless as the only thing I added was the olive oil before roasting it as suggested. Can you make any suggestions because I’ve always loved the recipes on this site?


Great recipe! The only substitution I made was to use soymilk creamer instead of milk.


I absolutely LOVE acorn squash! I didn’t know I was craving it until just now. 😀 Perfect timing~ Thanks for an awesome recipe!


I tried this last night and it was wonderful with the corn from my farmer box so sweet and crunchy and the soft mellow succulent flavor of the squash. I subbed out the anise since I didn’t have any and made it with fennel seed instead. I used soy milk since I was out of cow. I used aged provolone cheese. Everything was perfect. A lovely meal with a bit of greens on the side.


That’s what I love about Fall: the harvest recipes. I will try this one out this week. I am really curious to see your recipe for pumpkin soup.


This recipe looked great – but it turns out like baked eggs in acorn squash, not the best combination.


I was going to wait till the Yom Kippur to make this but I had to do it today…this recipe is nothing if it is not scrumptious…not just good…not just great…D.E.L.I.C.I.O.U.S. absolutely delicious….i doucmented it, did it a tad differently and i will link back to it when i post it on my blog…..D.E.L.I.C.I.O.U.S (and i’m glad i didn’t wait except i will be doing a repeat for the breaking of the fast)


I’m going to try to veganize this. I have to ideas written down to test. Stay tuned. If it works out, I’ll blog about it over on my blog.


love the blog but wish people would comment on how the recipe was ….everyone is just saying that it looks good…just what i wish would be…


Wow, that looks really delicious, especially the topping of scallions on top!

UK Foodie

I agree – this looks really great. We’re vegan, but I bet we could find a way to “veganize” this recipe. I love squash. Speaking of squash. I heard someone say that this is not a good year for pumpkin crops and as a result it is difficult to find. Have any of you heard this? Marly


Um, yum! This looks great. You give us lots of inspiration to create new, delicious things at our house using seasonal stuff, Heidi.
Recently my husband made soup with a huge hubbard squash and coconut milk. It tasted like pumpkin pie and didn’t have a bit of sweetener. We fought over the last bowl!
Keep the recipes coming!


Made this tonight and it was wonderful. The filling is so versatile — I can see subbing many different spices. It was great as a light dinner. Cheers!


Hi Heidi you are such an inspiration. This looks wonderful. I will definitely have to try it. Stop by my blog too sometime!


Yum. Reading this post makes me happy that Fall is around the corner. I like to make a similar corn pudding and stuff zucchini blossoms with it.


I made this last night! It was delicious, and the pudding was by far the best part. Having extra in a separate dish meant each squash got more than could fit inside- a good thing. Great find. This is definitely something I would make again.


please a vegan version, at least to sub the eggs
thank you!


This sounds fabulous. We just had our first acorn squash of the season, so hopefully one of our subsequent ones will include this pudding.


This looks delicious and impressive for a fall dinner party. And I have been wanting to experiment with acorn squash… never cooked with it before!


These look beautiful! I can’t wait to give them a go. I have a pumpkin from my garden resting on the window sill – perhaps it is time to put it to use!

emma. our kitchen

Amazing…I made this last night for dinner and it was wonderful. Plus, I have to admit that this was my first time baking acorn squash. I think I’ll be making it a lot more! Thanks!


Hooray for squash!
I’m vegan so I’ll be changing this a bit, but can’t wait to try it! it’s beautiful, thank you!


I just recently tried acorn squash for the first time and decided to make an acorn squash bisque.
I used chicken soup stock as the base, roasted the acorn squash, then added fat free half and half, salt, pepper and crushed red pepper for a little heat to offset the sweet.
It was amazing! I think roasting it is the key to bring out the delicious flavors!
Thanks Heidi for this recipe – and I loved the story about the cookbook it came from – such a shame to lose someone so talented at such a young age!


This looks wonderful, but I have a question on how to actually eat it. Is a half actually ONE individual serving??


I am a huge fan of this dish. The most comforting and creamy fall veggie combo imaginable. We had two squash on hand (acorn and red kuri) so we used them both, and still had pudding leftover, as noted. It is truly delicious on its own, and even better with the squash. Also substituted leeks instead of scallions, and served with some sour cream.
Thanks for this gem, Heidi!


I am making this tonight with the acorn squash I bought at the farmer’s market this weekend! Sounds yummy!
I don’t have anise, so I think I’ll add some roasted Hatch green chilis I just smuggled back from Colorado to NYC – I think they’ll be great with the sweetness of the corn and the squash.


bought the acorn squash, bought the cheese, bought the sweet corn, have the milk NO anise for me though….this picture could induce anyone to make this recipe..

Natalie Sztern

Such a perfect recipe for fall! I’ve never cooked with acorn squash before, but I saw it at the farmer’s market last weekend. I’ll have to try this!


Brilliant! I just out found my CSA is bringing squash and corn today – a weekend of roasting ahead!


I made this last night with local delicata squash, and I don’t eat milk so I used lite coconut milk instead, but still used the anise as flavoring. These came out so tasty! A great fall dish.


I’m going to try this, replacing the acorn squash with a Cindarella pumpkin I bought at the famers market. It sounds like one medium pumpkin will hold all the filling, though I may have to add to the baking time. I was wondering what to cook with the pumpkin. We’ll see if it goes well.


Can’t wait to make this. A funny side note is that Amazon completely sold out of the Vegetarian Compass yesterday as a result, I’m sure, of your reference to the book. I tried all of the used copies, but was told that they were no longer available. Finally found a copy through Abe which should arrive next week!


wow what a great seasonal fusion of late summer and fall. This looks all together fresh, warm, hardy and delicious. thank you!


These are gorgeous, Heidi. They’re going on my to-make list just as soon as I find squash at the market. Thanks, as always, for sharing such unique and special recipes.

Kylie of Thin Crust, Deep Dish

i did cook some of your recipe .i must say they are nice. but dont meet the taste bud of indian people,more over the things you say to use are not easy to find also.
1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese


I tried this tonight, and it was delicious! Thanks, Heidi. Hope you’re having a great time in France!


Oh, it’s that time of year for squash again. In my area of the map, there is a spot called Sauvie’s Island where one can find fresh fruits and veggies at The Pumpkin Patch, and Kruegers, and various other produce stands. The fresh corn and large bins of varied squash are an annual delight for me. This recipe really sounds wonderful, and the coconut milk and curry, with cilantro drizzle has to be tried soon. Makes me want to fit in a trip to Sauvie’s very soon.


I just enjoyed eating this with my husband, who is doing rotations in medical school. We haven’t seen much of each other in days and it was so nice to have this warm dish together. I cooked two squashes because we were having a good friend over, and I made a pot of brown rice. Thanks for posting this recipe. It made the evening special with out being hard to make.


I’ll be back for this recipe on Thanksgiving!

LA cook

I have the squash in the oven now. It FINALLY got cool enough in Austin, Texas to use the oven. O, happy day – its 62 degrees here and it actually feels like fall! It will back in the mid-high 90s any day now – but for today I’m going to pretend I live somewhere that has seasons and have roasted corn pudding in squash. Can’t wait til its done!


The Roasted Corn Pudding looks very good


A beautiful photo and I love that plate!I,m growing some pumpkins and i love the way this dish is served in the shell…If your have the cafe paradiso cookbook look at the pumpkin stuffed with risotto.I used to work there and am a lover of all things squashlike.


I have to say, I’m a sissy when it comes to text-only cookbooks…I need the mouth-watering pictures! (That’s why I adore your site)
This is amazing though, I am saving it for my vegetarian thanksgiving recipes. I love acorn squash sooo much…it’s so rich! Yum!


Wow, good read. I just found your blog and I am already a fan. 😛

Solar Panel

Heidi, this looks sensational!! This will be part of my special Ladies Luncheon coming up…me, my sisters, and mom! Thanks!

Trish in MO

It’s lovely that you honored someone by bringing one of her creations to a present-day audience. I’ll like this recipe all the more just because you “saved” it from being forgotten.
I think of vintage as something from the 1920s or before. Freezing and cooking conditions were so different then, so I notice the methods can be simpler. I once looked through a cookbook from the 1870s published in the Nebraska area. The first sentence of one of the recipes was “Render a pig.” LOL


You always know when Autumn is here, as squash and pumpkin recipes start appearing. This for me heralds when some of the best produce becomes available. This looks absolutely delightful.

James (Back to the Chopping Board

I made this last night and was AMAZED. Usually not a fan of “bland” acorn squash, but the sweetness in this filling really brought out the flavor (I think butternut squash might be too too sweet for this filling). I used 1 cup corn (instead of 1/2 cup), 2 egg yolks (instead of 1); I baked the empy squash for 60 min (instead of 40) because I like it really tender. Served this with salmon and collard greens. The yield is correct at 4-6 servings if you have this as a side dish (we each ate a quarter of the squash and it was perfect; it’s very filling). Alternatively, I would serve a half-squash as a one-dish meal.


I made this last night for some people who were squash skeptics — and won them over! Yahoo! The anise flavor didn’t come through a lot, though that might have been because I substituted smoked gouda cheese instead of the white cheddar. It was still DELICIOUS. Thanks so much for helping me creatively use up the remaining corn in my fridge!


I just love when the bowl’s are part of dinner!

Meghan (Making Love In The Kitchen

I am excited about both the recipe and the cookbook, which I do not have but will now have to track down. It’s always sad for those of us who try to eat locally when the fruits and vegetables of summer give way to the squash and apples of autumn – not because they aren’t lovely, but because it’s a limited palette. This recipe gives me a theme and variation for using acorn squash a number of times, and I’m looking forward to playing with it!


Thanks for your review. I will no doubt buy The Vegetarian Compass. The recipe looks just right for the first day of Fall. Thanks for your take on vintage. For me vintage is The Tassajara Bread Book by Edward Espe Brown, 1970, The Vegetarian Epicure by Anna Thomas, 1972 and The Age of Enlightenment Cookbook by Miriam Kasin, l980. Thanks for reminding me of my cooking heritage.

Judith Bader

So beautifully photographed! I would love to try this, but it seems so intimidating. Maybe on a day off…

Melissa Gutierrez

made this for dinner tonight and havled the recipe. omitted scallions and anise. i used a tablespoon of basil and mint. topped with goat cheese. yum! will post photos on flickr.


Since I love both acorn squash and corn pudding this may make it onto my Thanksgiving menu! Thank goodness I have two ovens!!!

The Faithful Foodie

Oh this looks so good! I can’t wait to try it. I love your recipes.
Thank you.


so so good. i left out the anise i dont care for it. the scallions make it. used parmesan, b/c i couldnt find white cheddar here in the sticks of south ms. lol


I’m not a huge fan of anise flavour. Do you think a mix of ‘fall spices’ (ie. sage, rosemary, oregano, etc) be used instead? I like the curry idea but not sure it would go well with white cheddar. Thoughts?


So I was thinking that I should use dry anise but the recipe says to “chop”…am I correct in assuming then that I should buy fresh anise? I’ve never purchased fresh before…is it in my local market?


Ugh… I want to make this now! But another heat wave in L.A. makes me not want to turn on the oven for two hours.
Come on cold snap!!

L.A. Michael

I bet this would work with those “Jack-be-little” pumpkins too. I’ve done this with pot-pie fillings before: it’s delicious, and everyone gets their own tiny little squash, which is fun.


I used to eat at Hubert’s often and loved it – it was a significant part of my education in cooking, always a surprise without fireworks or nonsense…kind of what Union Square Cafe and Danny Meyer started later. I will happily make this squash.


Do you think I could substitute a spaghetti squash for the acorn squash? This recipe looks lovely. I have been search for something to do with all the corn I received from my CSA and this is the most original and appealing option I have found. Your recipes are always so beautiful and inspiring – thank you!


If early fall could be captured, written out into a recipe and then cooked to fruition, this is what it would look like. Lovely post! I’m so intrigued by the vintage recipes. Just goes to show that there are tons of oldies but goodies out there.


I’m with taghag!! Where is my cane! Even my kids were born before ’98!! Looks yummy tho’


I am new to your site and really enjoy it. The photography is stunning. You are gifted. It is refreshing to find such a high caliber food blog devoted to vegetarian/healthy food.
Thank you!


I think that’s the most delicious looking thing I’ve seen in a long time. I can’t wait to try it out. I’m not fond of anise in savoury things so I’m going to chuck in a bit of nutmeg instead and will report back…
Genuine question…what is the alternative to ‘white cheddar’. Surely all Cheddar is white! (and should have a capital C ;0) )
Mahsa..your website looks awesome. I wish I could read Persian!


I just bought 3 butternut and one giant turban-shaped green-and-gray squash with a name I can’t remember (in fact, it’s so large, if it was cut right, it could fit on the head like a hat), but I didn’t buy the acorn which was right next to what I bought (rats!). I’m ready to plow into squash season, though it’s in the upper 90’s locally (thank goodness for air conditioning!).
I love the idea of the soupbowl approach and I’ll bet the turban-shaped one would be wonderful, but since I’ve never tried (or seen) one of these before, I just want to have it unadorned the first time (a piece baked, another piece micro’ed, another piece souped, etc. — like I said, it’s really huge)
Next time I have acorn, your recipe from the ancient book which is just 11 years old (gee, just how young are you?) is a definite do!


This looks like the perfect use of our CSA acorn squash. We’ll be making tonight with all local ingredients.


Just the name is enough to salivate on…it conjures up oomph to the tastebuds…Plan on writing this post as the post that rocks my week and i plan on making Saturday….Thank you


hi! my name is mahsa! im a iranian chef!
i have a website about iranian cooking
thanks for this attractive food!
corn by squash! its seems delicate!
my addres is :
i love you! bye!


Exquisite and timely. I so enjoy October and November for these tastes.


What an outstanding idea! It’s way better than a bread bowl! I love this, even with the tricky no-spill technique. Thanks!

Michelle @ Find Your Balance

Thanks Heidi!! I have a couple of acorn squishes that i was wondering about, and corn. this will be perfect for dinner tonight!! I might even share with my neighbors!!


That’s a fun way to serve any soup. Looks pretty too.

The Duo Dishes

OMG! I have eaten at HUBERT’s and still have the menu from an amazing Halloween dinner I enjoyed there many, many years ago. I also have a copy of THE VEGETARIAN COMPASS. Thank you for bringing this to our attention – GENIUS!


I’m definitely going to go with 2 squashes. Re the corn, do you use uncooked corn from a cob or cooked/frozen corn or either? Thanks.


Corn and squash go together so nicely. I think it’s because they are both sweet, yet a bit savory too. I am so glad that squash season is here now as I love squash!

Kimi @ The Nourishing Gourmet

This is so cool! Are these too large to eat as a side? Would you consider them as more of a main? Canadian Thanksgiving is in three weeks and I think these would be a great addition to the menu.

Mixing Bowl Mama

Funny, I was going to make corn and acorn squash as sides for dinner this week- now I’ll make it this way instead.


oh–this recipe means fall is here! This sounds like an interesting mix of flavors and I can’t wait to try it–


What would it do to this recipe if I leave out the anise seed?


This sounds terrific. I’m going to try it in one of the smaller Rouge d’Etampe pumpkins I grew this year and season the egg/milk mixture with smoked paprika instead of anise seed.

Jean Gogolin

Oh how I wish it were not 101 degrees today . . .


Finishing off the last of the peaches, waiting for the late corn to ripen, dodging long shadows…the waning days of summer still have bounty aplenty, bring on the acorn squash!

tom | tall clover farm

This looks incredible!! Any ideas for a vegan version?

Two Blue Lemons

It looks so great, i will try it very soon. Thank you so much Heidi


Thanks for the recipe! I was just wondering what I was going to do with the acorn squash I purchased on impulse… A few questions:
Any suggestions for replacing or omitting the egg? Do you think egg-replacer would work, or perhaps a flax-seed egg?


Heidi–I’ve been following your blog for almost a year, and I’ve never told you how wonderful it is. I got hooked by the beauty of your photographs. I’m not a vegetarian, but find myself moving in that direction after sampling many of your wonderful recipes. Thanks so much!!


I love that this recipe takes the simplest of ingredients and produces a rich, delicious result. I think that’s what I love most about being in the kitchen – a dish that doesn’t have any pretentious ingredients but produces a result that is far beyond what one might expect.

Amy Green (Simply Sugar & Gluten-Free)

I love that this recipe takes the simplest of ingredients and produces a rich, delicious result. I think that’s what I love most about being in the kitchen – a dish that doesn’t have any pretentious ingredients but produces a result that is far beyond what one might expect.

Amy Green (Simply Sugar & Gluten-Free)

Yum, I love winter squashes. And I love both versions – the version you have here, and the one you suggested, with curry paste and coconut milk. I could really go with that one! The spicy/sweet combo would really be my thing. Yum!


Mmm! This looks like comfort food to me!
I have to admit, when I saw the name of the recipe I was expecting something more polenta-ish. I may just have to experiment with that after I’ve tried this recipe!


It’s a warm fall treat hiding inside a little squash…yum!

Nutmeg Nanny

I love acorn squash – it’s my favorite of the squashes. I just picked up two this week at the grocery store in anticipation of some season changing weather. One of my favorite ways to prepare is by stuffing, so I’ll definitely be making this!

Christina (Dinner at Christina's)

How many ways can I spell YUM!!
This was so good, I made it for dinner last night and it was a big hit. I served it with fresh grilled salmon fillets and the meal was very satisfying.
For the Lactose commenter: I eat a wheat and dairy free diet, so I subbed almond milk for the dairy and it did not affect the results or the taste one bit! Make sure you use unsweetened almond milk though… good luck!


Beautiful! I love stuffed squash! I just put up a sausage & spinach stuffed acorn squash on my blog =) DELICIOUS! I love the idea of sweet corn & cheese. Mmmmmm


Thank you for posting this! I got excited about squash coming in season and bought two new-to-me varieties to cook this past weekend. The labels recommend slicing, baking, and serving. I thought, “So simple! What could be better than fresh squash?” Sadly, the glories of fresh squash were lost on me. The flesh, while tender and delicately flavored, was rather bland, but I didn’t know how else to prepare it without pureeing it into something not so unadulterated squash (aka soups, pies, filling). I’m going for Round Two with the squash this coming weekend, and I’ll use this recipe.


Ooooh lala. Autumn is such a perfect time to cuddle down with warm starchy vegetables. I love that you combine two of my favorites here–squash is such a great vehicle.


This looks amazing. I’m constantly coming to your site for inspiration – both for cooking and for ogling. Everything I’ve made is outstanding, and this looks like a winner. Perfect for a dinner party – everyone would be SO impressed!


want this, love squash. second of all, i applaud you for staying intrigued in cookbooks without pictures… i need the color for inspiration. Great post, hope your trip was great!


I love this idea! I think this would be perfect for Thanksgiving, but I also think it would be perfect for lunch!
I’m going to be on the lookout for this cookbook.


My neighbor just gave me an acorn squash yesterday from his garden! Can’t wait to try this!!
My husband is lactose intolerant… could you recommend any squash recipes that don’t include dairy? Thanks!


A delicious looking recipe, but my favorite thing about your blog is always your brown transferware. I definitely suffer from transferware envy, but especially the brown.


Whoa–this looks majorly delicious. Beautiful photo, too, as usual. I think I’ll make this as soon as I get my hands on some squash at the farmer’s market! thanks for another winning recipe!


I’ve been looking for more vegetarian dinner ideas and this looks fantastic. Thanks!


This looks incredible – the perfect collision of summer and fall. I must make this. Thanks for sharing!


Looks like a great addition to the Thanksgiving table.
Thanks for sharing. I’ll be hunting that book down for sure.

Amy Johnson

Wait, am I missing something? This recipe serves 4-6? And it takes one acorn squash cut in half? So do you cut them up after you are finished baking them? Seems like that would ruin the presentation. If there is so much filling left over, why not use another squash? And I agree….1998, vintage????
HS: Wow. Tough crowd. But great suggestion re: using a second squash. I’ll add that to the head notes.


I have half an acorn squash floating around in my fridge… and boy I wasn’t expecting to find inspiration when I checked my blog roll this morning! Thank you for posting this recipe and for keeping Karen’s memory alive through her recipes.


What a great use of those squash. I bet I could easily modify it to be dairy free, too! Thanks for sharing!


wow this looks so creamy and delicious! Lovely presentation.


I love this squash recipe. Is it feasible to shorten the cooking time by cooking the squash in the microwave for a few minutes before filling and roasting it? I often cook acorn squash in the microwave with different fillings.
HS: You could certainly give it a shot Jay. And then finish it under the broiler? That might give you some of the browning of the cheese you’d definitely want.


this is such a good idea…simple but very flavorful….your recipes are always on the back of my mind n whenever i see the right ingredients i want to make them…this is one of the recipes whose ingredients are all available here.

sangeeta khanna

Oh wow, that looks like the perfect fall meal!


This looks fantastic! You have some of the best recipes – they’re always so different which I enjoy!

Tabitha (From Single to Married)

the idea of featuring some of your vintage cookbooks sounds great – I will look forward to it – and love this recipe too


Some of the best things come in simple packages… like the acorn squash itself. I love that Karen’s vision lives on, and that you chose to put a spotlight on her work here. This looks earthy, warm and delicious. Tuesday is the first day of autumn, and this looks like a perfect, warm and savory hello to the season.
Thank you –

The Gardener's Eden

Looks mouth watering I have to try this one.

fioricet online

This sounds like a wonderful adaptation of Karen’s recipe. I love squash this time of year, and the filling sounds delicious.
I also like your suggestion of subbing in coconut milk and curry powder. Yum!


wait – 1998 is vintage?! my cane! my cane! i can’t find my cane! ;p


this looks amazing. I am in the squash mood myself. I can’t wait to try this one.


Yes! Bring on the winter squashes! I love the idea of using a squash half as a little bowl for a filling, and I might take this idea and run with it by replacing the egg/milk mixture with tofu. Your website is incredible 🙂


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