Seasonal / Holidays
Acorn Squash Pudding
Prep Time: 50 min | Cook Time: 45 min | Servings: 8 | Calories: 299
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Prep Time
50 min
Cook Time
45 min
Servings
8
Calories
299
Transform your table into a Southern-style potluck with this favorite side dish using Sargento® Shredded Monterey Jack Cheese to add just enough melted goodness. It’s light enough to entertain a meaty main course, yet hearty enough to stand on its own with a tangy and cheesy taste that guests and family of all ages will love.
Ingredients
- 2 medium acorn squash (about 3 pounds), halved and seeded
- 1/3 cup mayonnaise
- 2 eggs, beaten
- 1 cup soft bread crumbs
- 2 cups (8 oz.) Sargento® Shredded Monterey Jack Cheese, divided
- 2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
Directions
- Place squash, cut-sides down, in a baking pan. Cover and bake at 400°F for 45 minutes or until tender; cool. Scoop out squash into a bowl; stir in mayonnaise and eggs. Stir in bread crumbs, 1-1/2 cups cheese, sugar, salt and pepper. Spoon mixture evenly into greased, shallow 2-quart baking dish; sprinkle with remaining 1/2 cup cheese. Bake at 350°F for 45 minutes or until top is browned. Serve immediately.
