Best 2 Summer Squash Custard With Goat Cheese Recipes

Indulge in a culinary delight with our versatile summer squash custard with goat cheese, a dish that seamlessly blends savory and sweet flavors. This delectable dish showcases the vibrant colors and fresh flavors of summer squash, complemented by the tangy zest of goat cheese. With three variations to choose from, this recipe caters to diverse preferences. The classic version features a creamy custard base, while the roasted red pepper variation adds a smoky depth of flavor. For those who prefer a heartier option, the bacon and chive variation offers a crispy, savory twist. Each variation promises a unique taste experience, making this dish perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

YUMMY SQUASH CUSTARD

Yummy Squash Custard image

This is a recipe that I got from an old friend and then changed just a bit to fit our family. My father-in-law used to make it with white/patty-pan squash, but I have used many kinds: zucchini, white, yellow crookneck, spaghetti squash, and even pumpkin, all with great results, even sometimes mixing two squashes. Most people trying this would not believe it is squash. Enjoy! Serve warm.

Provided by Yvonne Arcement

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups seeded and chunked summer squash, or more as needed
1 tablespoon cornstarch, or more as needed
¼ teaspoon salt
5 ounces evaporated milk
¼ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 egg whites
¼ teaspoon cream of tartar
3 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash chunks, cover, and steam until tender, 10 to 20 minutes. Transfer squash to food processor and blend until pureed.
Stir cornstarch and salt into squash puree. Beat evaporated milk, 1/4 cup sugar, egg yolks, vanilla extract, and ground nutmeg together in a separate bowl. Mix milk mixture into squash mixture. Pour squash mixture into a 9-inch square baking dish.
Bake in the preheated oven until custard is set, about 40 minutes.
Beat egg whites and cream of tartar together in a large glass bowl until foamy. Gradually beat 3 tablespoons sugar into egg mixture until meringue forms stiff peaks. Spread meringue over custard and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 20.5 g, Cholesterol 75 mg, Fat 3.4 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 143.9 mg, Sugar 17.2 g

ROASTED HERBED SQUASH WITH GOAT CHEESE

Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

Tips:

Choose fresh, firm summer squash for the best flavor and texture.
Grate the squash using the large holes of a box grater or a food processor fitted with the grating blade.
Be sure to squeeze as much liquid out of the grated squash as possible before adding it to the custard mixture.
Use full-fat goat cheese for the best flavor and texture.
If you don't have goat cheese, you can substitute another soft cheese, such as cream cheese or ricotta cheese.
Bake the custard until it is just set in the center. Overbaking will cause it to become dry and rubbery.
Serve the custard warm or cold, garnished with fresh herbs or vegetables.

Conclusion:

Summer squash custard with goat cheese is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover summer squash. With its creamy texture and delicate flavor, this dish is sure to please everyone at your table.

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