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Categories:
patty pan olive oil onion shallots garlic fennel vegetable broth rice curry powder honey oil tomato sauce grated cheese
Viewed: 44 - Published at: 2 years agoIngredients
- 3 large patty pan squash
- 1 tablespoon olive oil
- 1 medium onion
- 2 shallots
- 2-3 cloves garlic
- 1 small fennel, body and bare stalks
- 1/2 cup vegetable broth, divided
- 2 cups cooked rice
- 1 tablespoon curry powder
- 1 teaspoon honey
- oil for the pan
- 6 tablespoons tomato sauce
- 3 tablespoons grated cheese
Method
- Preheat oven to 350F
- Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.
- 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.
- Add the rice and the rest of the broth. Cook until rice is heated.
- 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.
- Bake for 30 minutes, or until squash is cooked through.
