Summer Squash Custard With Goat Cheese

This resembles a crustless quiche. try other fresh herb combinations instead of dill, i.e. Thyme, tarragon, oregano, etc.

Preheat oven to 400f 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 or until golden brown on top.

Serve warm or at room temperature.

yellow squash, onion, soft fresh goat cheese, unsalted butter, yellow cornmeal, eggs, milk, fresh dill, sugar, salt, fresh ground black pepper