Summer Squash Custard With Goat Cheese - cooking recipe

Ingredients

2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
1 medium onion, coarsely chopped
3 ounces soft fresh goat cheese (chevre)
3 tablespoons unsalted butter
1/4 cup yellow cornmeal
2 eggs, beaten
1 cup milk
3 tablespoons fresh dill, chopped
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation

Preheat oven to 400\u00b0F Coat an 8 x 8-inch baking dish or 6 individual ramekins with nonstick cooking spray.
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 baking dish or individual ramekins
Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top.
Serve warm or at room temperature.