Tuesday, September 08, 2009

Stuffed Patty Pan Squash with Charon Sauce

The patty pan squash as well as the sausage and eggs used in the recipe were from our CSA.  We started by blanching the squash in boiling water for 4 min., remove from the water and allow them to cool.  Cut off the tops and carefully scoop out the pulp.  Rough chop the pulp and set aside.  Saute one chopped onion and 2 cloves minced garlic in 2T olive oil.  Brown about 1/2 pound of bulk sausage in the same pan.  Drain the excess oil and add 1C cooked rice and the chopped squash.  We used brown rice to increase the fiber content of the dish a bit.  Finish the stuffing by adding 1/2C grated parmesan cheese.  This mixture is plenty to stuff three squash.  Bake the stuffed squash at 350 degrees for 15 min.
While the squash bakes make the sauce.  It is simply a bernaise sauce with 2T tomato paste added.  Bernaise is like hollendaise sauce but the lemon juice is replaced with a vinegar white wine reduction in which there is 1T finely chopped onion and 1T chopped fresh tarrigon.  Beat 3 egg yolks until frothy, heat gently over steam and stir in 1/4 lb softened butter.  Then add the tomato paste and serve over the squash.  The green beans and tomato were also from Fresh Fork, our CSA group.



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