Summer Squash Custard With Goat Cheese
photo by Dr. Jenny
- Ready In:
- 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
- 1 medium onion, coarsely chopped
- 3 ounces soft fresh goat cheese (chevre)
- 3 tablespoons unsalted butter
- 1⁄4 cup yellow cornmeal
- 2 eggs, beaten
- 1 cup milk
- 3 tablespoons fresh dill, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Preheat oven to 400°F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
- Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
- Add the goat cheese and butter while still hot and stir until melted.
- Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
- Pour into baking dish or individual ramekins
- Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
- Serve warm or at room temperature.
Questions & Replies
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OMG!!! This is soooo good! DH went out tonight and I decided to make this for my dinner, whereas if it was both of us eating it would have had to be lunch/brunch. This is a definite keeper. So easy to make, I used squash purchased at the farmers market today. Realized I was out of butter while making and substituted Earth Balance buttery sticks. Worked fine. LOVED the dill, which I used from my garden. I don't think I'd use another herb. So glad I stumbled upon this in your recipes, Mikekey! Thanks! Made for Veggie Swap July 2013.
I loved this. I had nice yellow squash from my CSA box. I probably used a little more squash than called for but I didn't have to adjust any other of the ingredients. The goat cheese and dill flavors made this incredible and the texture was perfect; not dry and not too moist. Loved this. Thanx for posting it!
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