Seasonal / Holidays

Acorn Squash Pudding

Prep Time: 50 min  |  Cook Time: 45 min  |  Servings: 8  |  Calories: 299
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Acorn Squash Pudding
Prep Time
50 min
Cook Time
45 min

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.

  • 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
  1. 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.

Serving Size 8

Calories 299

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.60g 23%
Sat. Fat 6.80g 32%
Mono Unsat. Fat 3.80g
Poly Unsat. Fat 2.10g
Cholesterol 83mg 29%
Sodium 505mg 21%
Total Carbohydrate 36g 12%
Dietary Fiber 9g 36%
Sugars 0g
Protein 12g
Vitamin A 107RE
Vitamin C 21mg 35%
Calcium 335mg 33%
Iron 3mg 11%