Summer Squash Goat-Cheese Custard

Summer Squash Goat-Cheese Custard
Photo by Christopher Baker


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

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...

View full recipe at My Recipes


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