Summer Squash Goat-Cheese Custard

Summer Squash Goat-Cheese Custard
Christopher Baker
Serves 6
preparation
40
minutes
cooking
75
minutes

Ingredients

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

Directions

  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.

 

 

Cynthia Nicholson
August 2004

Nutritional Information

  • Per Serving
  • Calories 192
  • Calcium 98 mg
  • Carbohydrate 14 g
  • Cholesterol 96 mg
  • Fat 12 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 8 mg
  • Sat Fat 7 g
  • Sodium 479 mg
What does this mean? See Nutrition 101.