Summer Squash Goat-Cheese Custard

Photo by Christopher Baker
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 192 calories
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 96 mg
    • Sodium 479 mg
    • Protein 8 mg
    • Carbohydrate 14 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 98 mg


  1. Check 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
  2. Check 1 medium onion, coarsely chopped
  3. Check 3ounces goat cheese
  4. Check 3tablespoons butter
  5. Check 1/4cup cornmeal
  6. Check 2 eggs, beaten
  7. Check 1cup milk
  8. Check 3tablespoons chopped fresh dill, plus sprigs for garnishing
  9. Check 1tablespoon sugar
  10. Check 1teaspoon kosher salt
  11. Check 1/2teaspoon freshly ground black pepper


  1. Preheat oven to 400°F. 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.
  2. Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
  3. Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray. Bake at 400°F for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.