Baby Squash With Capers And Parsley

* Exported from MasterCook *

Baby Squash With Capers And Parsley

Recipe By : Bon Appetit June 1995
Serving Size : 10 Preparation Time :0:00
Categories : Bon Appetit Magazine Vegetables
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 tablespoons olive oil
2 pounds whole baby squash
3 tablespoons water
6 tablespoons drained capers -- minced
4 1/2 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice

Heat oil in large skillet over medium-high heat. Add squash and water. Cover;
cook squash until almost crisp-tender, about 4 minutes. Uncover; stir until l
iquid evaporates and squash is crisp-tender, about 2 minutes. Transfer to bowl
.

Add capers, parsley and lemon juice to squash and toss to coat. Season to tast
e with salt and pepper. Serve warm or at room temperature.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT


Notes: Tiny whole squash are used in this pretty accompaniment, so it is espec
ially easy to eat at a buffet.

Converted by MC_Buster.



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