1 tsp oil
Veggie Box festival squash, cut in half lengthwise
and seeded
1 tablespoon olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh Veggie Box corn
1/3 cup chopped Veggie Box onions
1/2 of a Veggie Box jalapeno, seeded and finely
diced (optional)
pinch of nutmeg
1/4 teaspoon salt
1/3 cup shredded white cheddar (or other favorite
cheese)

1 tsp oil 1 tablespoon olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh Veggie Box corn 1/3 cup chopped Veggie Box onions 1/2 of a Veggie Box jalapeno, seeded and finely 1/4 teaspoon salt 1/3 cup shredded white cheddar (or other favorite

Preheat oven at 375 degrees. Rub the orange
flesh of the squash with the olive oil. Place cut
side up on a baking sheet. You will want it to sit
flat (and not tip), if you are having trouble just
level out the bottom using a knife. If the squash
is tilting on the pan, the filling will run out – bad
news. Cover the squash with foil and bake for 40
minutes or until the squash starts to get
tender.In a bowl combine milk, corn, jalapeno,
eggs, nutmeg, salt and onions. Fill the squash
3/4 of the way with the corn mixture and
carefully place back into the oven, uncovered.
Continue baking for 30 minutes or until squash
is tender and pudding is set. Once baked,
sprinkle inner cavity with cheddar and switch
the oven to broil. Watch it carefully so the
cheese only melts and does not burn.