Summer Squash Goat-Cheese Custard
  • 2 large yellow squash, sliced into 1/2" thick rounds
  • 1 medium onion, coarsely chopped
  • 3 oz goat cheese
  • 3 tbsp butter
  • 1/4 cup cornmeal
  • 2 eggs, beaten
  • 1 cup milk
  • 3 tbsp fresh dill
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  1. Preheat oven to 400 degrees 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 for 40 minutes or until golden brown on top. Serve warm or at room temperature.