Yield
Makes 6 servings
Photo: Christopher Baker

How to Make It

Step 1

Preheat oven to 400°F. Place the squash and onion in a large saucepan in

Step 2

enough water to cover them. Cook over medium-high heat, covered, until

Step 3

the squash are tender, about 15 minutes. Strain well and mash slightly

Step 4

with a potato masher or large fork. Add the goat cheese and butter while

Step 5

still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,

Step 6

sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6

Step 7

individual ramekins that have been coated with cooking spray. Bake at

Step 8

400°F for 40 minutes (35 minutes for the ramekins) or until golden brown

Step 9

on top. Serve warm or at room temperature

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