Serve a savory custard as a new twist on a side dish. This squash and goat-cheese custard is made with eggs and milk and resembles a quiche without a crust.
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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