Summer Squash Custard

August 08, 2013

135

This savory custard with goat cheese and dill is a great way to showcase our summer zucchini and Summer squash.

2 squash, sliced into ½-inch rounds (about 4 cups)
2 T. olive oil
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

Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 minutes. Mash slightly with a potato masher or large fork....
See the full directions on my site

Nutritions

Calories
245

Sodium
750mg
31% DV

Fat
17g
27% DV

Protein
8g
16% DV

Carbs
17g
5% DV

Fiber
2g
9% DV