This sounded so good that I put it here for safe keeping till the thermostat starts to drop.
Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html
Here also are some useful coments there were on that site.
I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle?
Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash