Farm member Elizabeth Staton posted a link to this recipe on the Monroe Facebook page a few weeks ago, and the raves started coming in almost immediately. I made it myself last week (using a mixture of different summer squashes from the farm) and can attest to its deliciousness! I did *not* share the leftovers. I am hoarding summer squash now just to make this tasty dish. Give it a try and let me know what you think!
Recipe courtesy Real Simple SEPTEMBER 2004
Yield: Makes 6 servings
- 2 large yellow squash, sliced into ½-inch rounds (about 4 cups)
- 1 medium onion, coarsely chopped
- 3 ounces goat cheese
- 3 tablespoons butter
- ¼ cup cornmeal
- 2 eggs, beaten
- 1 cup milk
- 3 tablespoons chopped fresh dill, plus sprigs for garnishing
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 400°F. 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 an 8-by-8-inch baking dish or 6
individual ramekins that have been coated with cooking spray. Bake at
400°F for 40 minutes (35 minutes for the ramekins) or until golden brown
on top. Serve warm or at room temperature.
I made this again last night after picking up my share and threw in some corn off the cob – a delicious addition. Served it with a green salad with a lemon vinaigrette, which was a perfect acid balance for the creaminess of this dish.
Also, Elizabeth Staton posted another tip on Facebook about this recipe. Rather than boiling the veggies initially, you might try sauteing them. I suspect (and will try it myself) that this will work better, creating a better texture and deeper flavor.