Kabocha Corn Custard



  • 1 kabocha squash (about 2 lb.), halved and seeded
  • 1 Tbs. butter or vegetable oil
  • 1 1/2 cups diced onion
  • 2 tsp. minced garlic
  • 1 cup diced green pepper
  • 1 1/2 cups corn kernels
  • 1 cup crushed corn tortilla chips
  • 1 cup shredded Pepper Jack cheese
  • 4 large eggs, beaten
  • 2 cups whole milk
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground cumin

Preheat oven to 350F. Butter 9x13 baking dish, and set aside. Place squash halves cut side down on baking sheet. Bake about 35 minutes, or until squash pierces easily with knife. Remove from oven, and cool. When cool enough to handle, use spoon to scoop out squash into small pieces, and place pieces in bowl. Heat butter in large skillet over medium heat, and sauté onion, garlic and green pepper until onion is translucent and vegetables are soft. Remove from heat, and combine with squash. Add corn, crushed tortilla chips and cheese, and toss well. Place mixture into baking dish. Beat eggs, milk, salt, pepper and cumin. Pour milk mixture over squash mixture. Bake 1 hour. Remove from oven, cool 10 minutes and cut into squares to serve.

Low-Fat. This very homey dish may be made with any of the winter squash, though the Japanese kabocha squash with its fine texture and sweet flavor is especially good.

From Vegetarian Times Magazine Kabocha Corn Custard (November 1, 2003 page 62)

Serves: 6


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