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Creole Pattypan Squash
8-10 baby pattypan squash (about 5-inch diameter)
1-1/2 cups water
1 large white onion, chopped
1 small bay leaf
1 cup crushed cooked tomatoes
1/4 cup freshly-chopped parsley
generous dash Tabasco sauce
Salt and pepper to taste
2 cups precooked brown rice
1/4 cup freshly chopped parsley
Cut squash into small wedges (size of orange segments) and simmer
in a deep pot with water to cover (about 1-1/2 cups),onion, and
bay leaf. When done to desired softness, drain squash, reserving
liquid, and discarding bay leaf. Mash mixture with a fork and pour
into a serving dish. Add tomatoes, parsley, seasonings, more liquid
if needed, and finally the rice. Stir well, re-heat, and serve on
dish garnished with parsley. This dish is great with a steamed
green vegetable. Makes 4 servings.
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Pattypan Squash