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Summer Squash Custard With Goat Cheese

Here's how you make Summer Squash Custard With Goat Cheese
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  • Servings: 6
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
  • 1 medium onion, coarsely chopped
  • 3 ounces goat cheese (soft, fresh chevre)
  • 3 tablespoons unsalted butter
  • 1/4 cup yellow cornmeal
  • 2 large eggs, beaten
  • 1 cup milk
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400°F. Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.

  • Step 2: 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.

  • Step 3: Add the goat cheese and butter to the vegies while still hot and stir until melted.

  • Step 4: Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.

  • Step 5: Pour into baking dish or individual ramekins.

  • Step 6: Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.

  • Step 7: Serve warm or at room temperature.

We hope you enjoy this recipe!

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