Corn Pudding with butternut squash
Corn Pudding with butternut squash is a no-frills Thanksgiving side dish that can be assembled the day before (but not baked). You can substitute delicata squash for the butternut squash. And bonus, you simply need to seed and slice the delicata squash — there’s no need to peel it!
Coat a 2-qt. baking dish with nonstick spray.
Melt butter in a sauté pan over medium-high heat. Add squash and syrup; sauté until squash is beginning to caramelize, 5 minutes. Season squash with salt and black pepper; transfer to a plate.
Meanwhile, heat broth to a boil in a saucepan; slowly whisk in cornmeal. Off heat, cover, let cornmeal stand 5 minutes, then stir in cream and cayenne.
Whisk together Cheddar and eggs. Stir bacon and cornmeal mixtures into Cheddar mixture; transfer to prepared dish.
Top pudding with squash; cover and chill up to 1 day.
Preheat oven to 400°. Remove pudding from refrigerator at least 30 minutes before baking.
Bake pudding, uncovered, until set and begins to brown, 30 minutes.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 97mg 4%
Carbs 26g 8%
*Percent Daily Values are based on a 2,000 calorie diet.