My favorite and pretty much my inspiration for a lot of my cooking comes from Heidi Swanson’s 101 Cookbooks. Her food always looks amazing, she uses the best ingredients, and her photos are always enough to make my mouth water.
I’ve been a such a squash kick lately that when I stumbled on her recipe for Roasted Corn Pudding in Acorn Squash, I seriously about jumped out of my chair and ran to the kitchen. Everything about this recipe screamed delicious. The filling is corn, milk, eggs, anise seeds, and scallions. I am seriously in love with this recipe. The only difference was the squash I used, a potimarron which added a little more sweetness to the dish.
The original recipe came from The Vegetarian Compass written by Karen Hubert Allison. After seeing the idea for this recipe, I may have to order this book (even though I told myself no more cookbooks!)
This recipe is definitely a keeper and can be found on 101 cookbooks.
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