Summer Squash Goat-Cheese Custard

Yield: Makes 6 servings

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

Preparation

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

Nutritional Information

Calories:

192 (1% from fat)

Fat:

12g (sat 7g)

Protein:

8mg

Carbohydrate:

14g

Fiber:

2g

Cholesterol:

96mg

Iron:

1mg

Sodium:

479mg

Calcium:

98mg