Summer Squash Goat-Cheese Custard

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 0.3 cup cornmeal 
• 2  eggs beaten
• 3 tablespoons optional: dill fresh chopped for garnishing
• 3 ounces goat cheese 
• 1 teaspoon kosher salt 
• 1 cup milk 
• 1 medium onion coarsely chopped
• 1 tablespoon sugar 
• 2 large to 3 sized squashes yellow sliced into ½-inch rounds ( 4 cups)

Equipment

• sauce pan
• oven
• ramekin
• baking pan
• potato masher

Directions

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