maxine in ri's Notes:
Expand3 large patty pan squash Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 medium onion Ask a question about this ingredient
2 shallots Ask a question about this ingredient
2-3 cloves garlic Ask a question about this ingredient
1 small fennel, body and bare stalks Ask a question about this ingredient
1/2 cup vegetable broth, divided Ask a question about this ingredient
2 cups cooked rice Ask a question about this ingredient
1 tablespoon curry powder Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
oil for the pan Ask a question about this ingredient
6 tablespoons tomato sauce Ask a question about this ingredient
3 tablespoons grated cheese Ask a question about this ingredient
Preheat oven to 350F
Ask a question about this stepBring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.
Ask a question about this stepSlice 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.
Ask a question about this stepAdd the rice and the rest of the broth. Cook until rice is heated.
Ask a question about this stepOil 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.
Ask a question about this stepBake for 30 minutes, or until squash is cooked through.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
this recipe seems to be missing some steps! where did the sauteed vegetables in step 3 come from???