ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Squash Goat-Cheese Custard

Photo: Christopher Baker
Yield Makes 6 servings
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.

Ingredients

  • 2 large yellow squash, sliced into ½-inch rounds (about 4 cups)
  • 1 medium onion, coarsely chopped
  • 3 ounces goat cheese
  • 3 tablespoons butter
  • ¼ cup cornmeal
  • 2 eggs, beaten
  • 1 cup milk
  • 3 tablespoons chopped fresh dill, plus sprigs for garnishing
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Nutrition Information

  • calcium 98 mg
  • calories 192
  • caloriesfromfat 1 %
  • carbohydrate 14 g
  • cholesterol 96 mg
  • fat 12 g
  • fiber 2 g
  • iron 1 mg
  • protein 8 mg
  • satfat 7 g
  • sodium 479 mg

How to Make It

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

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

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

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

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

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

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

  8. 400°F for 40 minutes (35 minutes for the ramekins) or until golden brown

  9. on top. Serve warm or at room temperature