Roasted Corn Pudding in Acorn Squash

INGREDIENTS

• 1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
• 1 tablespoon clarified butter or olive oil
• 1 cup milk
• 1 egg plus 2 egg whites
• 1/2 cup fresh corn kernels (or more if you like)
• 1/4 teaspoon anise seed, chopped
• 1/2 cup chopped scallions
• a tiny pinch of freshly grated nutmeg
• 1/4 teaspoon fine grain sea salt
• 1/3 cup grated white cheddar cheese