Summer Squash Goat-Cheese Custard Recipe

Name: Summer Squash Goat-Cheese Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups); 1 medium onion, coarsely chopped; 3 ounces goat cheese; 3 tablespoons butter; 1/4 cup cornmeal; 2 eggs, beaten; 1 cup milk; 3 tablespoons chopped fresh dill, plus sprigs for garnishing; 1 tablespoon sugar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

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

1
Preheat oven to 400u00b0F. Place the squash and onion in a large saucepan in
2
enough water to cover them. Cook over medium-high heat, covered, until
3
the squash are tender, about 15 minutes. Strain well and mash slightly
4
with a potato masher or large fork. Add the goat cheese and butter while
5
still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,
6
sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6
7
individual ramekins that have been coated with cooking spray. Bake at
8
400u00b0F for 40 minutes (35 minutes for the ramekins) or until golden brown
9
on top. Serve warm or at room temperature

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups), 1 medium onion, coarsely chopped, 3 ounces goat cheese, 3 tablespoons butter, and more.

Yes, Summer Squash Goat-Cheese Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Squash Goat-Cheese Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions