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Summer Squash Goat-Cheese Custard

Summer Squash Goat-Cheese Custard
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Serves 6| Hands-On Time: | Total Time:



  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.
By September, 2004

Nutritional Information

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

Quick Tip

Goat cheese
Upgrade your bagel with goat cheese, which has fewer calories than cream cheese.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.