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.

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

Ratings & Reviews

dory92064's Review

tara31
September 11, 2010
I have been wanting to try this recipe for a long time -- finally did, and wow am I sorry I waited so long. This is definitely a keeper -- wonderful flavor and so easy to make. Great for family and impressive for company. I sauteed the yellow squash and onions, and added one garlic clove, minced, and used 4 oz of goat cheese. Served with Maple-Glazed Lamb Chops w/Zesty Horseradish sauce and roasted red & golden beets. Wonderful meal.

tara31's Review

dory92064
June 26, 2010
Simple and delicious! Instead of boiling, I sauteed the onions and squash, added a bit more goat cheese and used egg substitute to lighten up the recipe. We baked in 6 ramekins and they set up perfectly. Great way to use fresh dill from the garden!