A delightful dish combining the natural sweetness of roasted acorn squash with a creamy, savory corn custard filling.
Preheat your oven to 375°F and position a rack in the middle.
Preheating ensures even cooking from the start.
Cut the acorn squashes in half and scoop out the seeds. Rub the cut sides with olive oil and place them cut side up on a baking sheet.
Trimming the bottom of the squash slightly can help it sit flat.
Cover the squash halves with foil and bake for 40 minutes or until they start to become tender.
Covering with foil helps retain moisture during baking.
In a mixing bowl, whisk together the milk, eggs, corn kernels, anise seed, half of the scallions, nutmeg, and sea salt.
Whisking thoroughly ensures a smooth custard mixture.
Remove the squash from the oven and fill each half with the custard mixture until three-quarters full.
Be careful not to overfill to prevent spilling during baking.
Return the filled squash to the oven and bake uncovered for 30-50 minutes, or until the custard is set.
Check for doneness by inserting a knife into the custard; it should come out clean.
Sprinkle the tops with cheddar cheese and broil for 2-3 minutes until the cheese is melted and golden.
Keep a close eye while broiling to avoid burning the cheese.
Garnish with the remaining scallions and serve hot.
Serving immediately ensures the best texture and flavor.
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