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Categories:
yellow squash onion goat cheese unsalted butter yellow cornmeal eggs milk fresh dill sugar salt fresh ground black pepper
Viewed: 52 - Published at: 8 years agoIngredients
- 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
- 1 medium onion, coarsely chopped
- 3 ounces soft fresh goat cheese (chevre)
- 3 tablespoons unsalted butter
- 1/4 cup yellow cornmeal
- 2 eggs, beaten
- 1 cup milk
- 3 tablespoons fresh dill, chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Method
- Preheat oven to 400°F 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 (35 minutes for the ramekins) or until golden brown on top.
- Serve warm or at room temperature.
