*  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   fresh parsley -- chopped
   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 liquid 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 taste with salt and pepper.  Serve warm or at room
temperature.

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

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