Kabocha Corn Custard

[Guest guest]

I haven't tried this yet but will be making it for lunch tomorrow

with a big leafy green salad. But it looks REALLY good : )........we

love squash here at our house--picked up a kabocha, a carnival, and

a delicata squash today plus we have 6 butternuts on the vine

yet : ).

 

1 Kabocha squash (~2 lb), halved and seeded

1 tbsp butter

1 1/2 c. diced onions

2 tsp minced garlic

1 c. diced green pepper

1 1/2 c. corn kernals

1 c. crushed tortilla chips

1 c. shredded pepperjack cheese

4 lg eggs, beated

2 c. milk

salt/pepper to taste

1/2 tsp cumin

 

1. preheat oven to 350 degrees. butter a 9x13 pan.

2. bake squash cut side down on a baking sheet ~35 minutes or till

tender. cool.

3. heat butter in large skillet over medium heat and saute onion,

garlic, and green pepper till onion translucent and veggies soft.

remove from heat and combine with squash.

4. add corn, crushed tortilla chips, and cheese and toss well. place

in buttered 9x13 pan. beat eggs, milk, salt, pepper, and cumin. pour

over squash mixture.

5. bake 1 hr and remove from oven; cool 10 minutes.

 

serves 6

Anne

 

** I have some leftover roasted butternut squash (~2 c.) with

rosemary. I'm thinking maybe a simple soup of some kind, maybe with

wild rice. anyone with ideas??**