Summer Squash Custard With Goat Cheese
Created by Mikekey on November 16, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 40m
- Recipe #11180
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 400°F. Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
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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.
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Step 3: Add the goat cheese and butter to the vegies while still hot and stir until melted.
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Step 4: Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
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Step 5: Pour into baking dish or individual ramekins.
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Step 6: Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
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Step 7: Serve warm or at room temperature.
Nutritional Facts
- Serving Size: 1 (116.1 g)
- Calories 188.4
- Total Fat - 12.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 97.1 mg
- Sodium - 563.9 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.5 g
- Sugars - 5 g
- Protein - 8.9 g
- Calcium - 244.2 mg
- Iron - 1.2 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg