Yellow Squash and Rice Tian

Preparation info

  • Makes


    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

A few thoughtful words of Elizabeth David’s inspired this summer rice dish. It’s pleasing, light, and full of the singular flavor of squash, which emerges when it’s allowed to cook beyond the tender-crisp stage.

Crookneck squash is grated and cooked, the rice is boiled, and the two are combined and covered with a light béchamel sauce. Although it might be tempting to add cheese to make a more substantial dish, the delicate flavors of the rice and squash would be hidden. If you want