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
Sat fat 7g
How to Make It
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.
Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
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.
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