Summer Squash

Patty Pan & Carrot ‘Sunflowers’

Thanks to CSA member Julie Verson for sharing this recipe.

4 large carrots, thinly sliced (2 cups)
1 egg yolk
2 tablespoons butter or margarine
4 small patty pan squash
2 tablespoons chopped pecans
salt and black pepper, to taste

In a 1-quart casserole, combine carrots and 3 tablespoons water. Microwave, covered, at 100% power 6 to 8 minutes or until very tender. Do not drain. In blender, combine carrots, cooking liquid, egg yolk and butter. Cover; blend until smooth, stopping occasionally to push mixture into blades. Cut a thin slice from the top of each squash. Using a small spoon, scoop out squash centers. Sprinkle each squash with salt and pepper. Invert squash in a 12x7 1/2x2-inch baking dish. Add 2 tablespoons water to dish. Microwave, covered, on 100% power, 6 to 8 minutes or until tender, rearranging squash once. Drain. Turn squash over. Spoon carrot mixture into squash; sprinkle with pecans. Cook, uncovered 1 to 2 minutes more.

Serves 4.

Thanks Julie!

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