- 4 tablespoons olive oil, divided
- 5 cups diced winter squash (1/2-inch size), divided
- 2 cups fresh corn kernels, divided
- 1 cup chopped fresh basil leaves
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 eggs
- 3/4 teaspoon sea salt
- Freshly ground pepper, to taste
- 4 ounces chèvre (goat cheese), optional
- Heat oven to 350 F. Grease 13-by-9-inch baking dish; set aside.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add half the squash to skillet, and cook for 5 minutes; remove to bowl. Add remaining oil to skillet, and sauté remaining squash pieces.
- In bowl of food processor, pulse 1 cup cooked squash with 1 cup corn until chopped. Scrape into large bowl.
- Stir in remaining cooked squash, remaining corn, basil and flour. Whisk in milk and eggs. Stir in salt. Season with pepper.
- Transfer to prepared baking dish. Bake until set, about 20 minutes. Sprinkle with goat cheese, if desired, and bake for an additional 30 minutes. Let stand for at least 15 minutes before serving. Serve hot, cold or at room temperature.
Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
Winter Squash, Corn & Chèvre Pudding
This is a delicious custard thickened by pureeing part of the squash and corn in a food processor. This is a versatile pudding, which could also be made using other cooked vegetables, cheeses, dried herbs, or even shrimp or lobster.