Serves 6 – from the Hawaii Farmer’s Market Cookbook

2 summer squash, coarsely chopped
4 tablespoons butter or olive oil
1/2 cup cream
2 eggs
Freshly grated nutmeg

Preheat oven to 300 degrees.
Butter six ramekins or custard cups.
Heat butter or oil in sauté pan over medium-high heat.
Add squash and sauté about five minutes until tender.
Season with salt and pepper.
Remove from heat and cool.
When squash is cool squeeze out as much liquid as possible.

Mix squash with cream and eggs.
Divide mixture among ramekins and place in a baking pan.
Dust tops of ramekins with nutmeg.
Fill pan with warm water halfway up the sides of the ramekins.
Bake for 20-30 minutes until the custard is set.
Remove from oven and serve warm.