cat lover
12-17-2008, 06:45 AM
2 white pattypan squash (about 1 1/4 pounds)
1/2 cup boiling water
1/4 tsp salt
1 1/2 tbsp butter
1 tsp cream
1/4 tsp grated onion
1 1/2 tbsp fine dry bread crumbs
1 tbsp minced parsley
2 tsp shredded parmesan cheese
Put first 3 ingredients into a saucepan and cover tightly and bring to boiling. Lower heat and simmer till squash is just tender, about 30 minutes. Drain and cut a slice from the top of each. Carefully scoop out squash with a spoon but leave the shell intact. Reserve the shells. Drain squash and put into a bowl and mash. Blend in the buter, cream, onion, and the seasonings. Pile lightly into the shells. Sprinkle with a mixture of crumbs, parsley and parmesan cheese. Dot with the butter and put the squash in a baking pan. Add boiling water to the pan to a delth of 1/4". Heat in a 350 degree oven till top of squash is lightly browned. Serves 2
1/2 cup boiling water
1/4 tsp salt
1 1/2 tbsp butter
1 tsp cream
1/4 tsp grated onion
1 1/2 tbsp fine dry bread crumbs
1 tbsp minced parsley
2 tsp shredded parmesan cheese
Put first 3 ingredients into a saucepan and cover tightly and bring to boiling. Lower heat and simmer till squash is just tender, about 30 minutes. Drain and cut a slice from the top of each. Carefully scoop out squash with a spoon but leave the shell intact. Reserve the shells. Drain squash and put into a bowl and mash. Blend in the buter, cream, onion, and the seasonings. Pile lightly into the shells. Sprinkle with a mixture of crumbs, parsley and parmesan cheese. Dot with the butter and put the squash in a baking pan. Add boiling water to the pan to a delth of 1/4". Heat in a 350 degree oven till top of squash is lightly browned. Serves 2