Summer Squash Goat Cheese Custard

This custard has a wonderfully mild, summery flavor. I served it with Pistachio Crusted Salmon and a Vegan Caesar Salad, but it would be very nice for a luncheon or light dinner.


2 large yellow squash, sliced in 1/2" rounds (about 4 cups)
1 medium onion, coarsely chopped
3 oz. goat cheese
3 T. butter
1/4 c. cornmeal
2 eggs, beaten
1 c. half and half
3 T. chopped fresh dill, plus sprigs for garnish (or use parsley or tarragon)
1 T. sugar
1/2 tsp. freshly grated nutmeg
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 400-degrees. Put the squash and onion in a large saucepan with enough water to cover. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or 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"x8" baking dish, or six individual ramekins that have been coated with butter. Bake at 400-degrees for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.