Kid-Friendly Buttercup Squash & Corn Custard
1 buttercup squash, halved and seeded
1 tablespoon unsalted butter or vegetable oil
1 1/2 cups diced onion
1 cup diced green or red bell pepper
2 teaspoons minced garlic
1 1/2 cup corn kernels
1 cup crushed corn tortilla chips
1 cup shredded pepper Jack cheese
2 cups whole milk
4 large eggs, beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish and set aside. Place squash halves, cut sides down, on a baking sheet. Bake 35 minutes or until squash pierces easily with a knife. Using a spoon, scoop out the squash in small pieces and put pieces in a bowl.
Heat butter in a large skillet over medium heat; saute onion, pepper and garlic about 7 minutes. Remove from heat and combine with squash. Add corn, tortilla chips and cheese, and toss well. Place mixture in prepared baking dish.
Beat together remaining ingredients and pour over squash mixture. Bake 1 hour or until browned on top and custard is set. Cool 10 minutes. Cut into squares to serve.
Serves 6.
From “The Vegetarian Times Complete Cookbook,” 2005.