Author Notes
Our CSA farmers went on vacation, and came back to find Mother Nature had been overly kind to them. The Patty Pan squash had grown to 6-8" across They seemed to think this was a problem, and offered people as many as they wanted. I took three, along with a baseball bat sized zucchini. —maxine in ri
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Ingredients
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3
large patty pan squash
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1 tablespoon
olive oil
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1
medium onion
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2
shallots
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2-3
cloves garlic
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1
small fennel, body and bare stalks
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1/2 cup
vegetable broth, divided
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2 cups
cooked rice
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1 tablespoon
curry powder
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1 teaspoon
honey
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oil for the pan
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6 tablespoons
tomato sauce
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3 tablespoons
grated cheese
Directions
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Preheat oven to 350F
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Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.
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Slice off top 1/2" of squashes. Scoop out seeds, and chop any flesh into small pieces and add it to the pan with the sauteed vegetables. Add 1/4 cup broth and saute until it has been absorbed. Sprinkle with a little sugar and the curry powder. Cook 1-2 minutes longer to mellow the curry.
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Add the rice and the rest of the broth. Cook until rice is heated.
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Oil the inside of a deep sided pan and place the squash in it. Spoon rice mixture into hollow. Top with a little tomato sauce and sprinkle with cheese.
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Bake for 30 minutes, or until squash is cooked through.
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