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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pearl's Famous Squash Rockefeller Recipe

4.6 stars - based on 17 votes
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This recipe for Pearl's Famous Squash Rockefeller is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small yellow squash
1 c. melted butter
2 c. dry bread crumbs
4 cloves of chopped or pressed garlic
1 T.anisette liqueur
1/4 c. fresh grated Parmesan cheese
16 ounces frozen spinach, thawed and drained
2 T. chopped scallions
1/2 c. hollandaise sauce (optional)
Directions:
Directions:
Cook the whole squash in a saucepan of boiling water just until tender; drain. Cool the squash slightly, until it is easy to handle. Slice each squash in half lengthwise and scoop out the seeds and pulp, leaving a 1/4 inch shell. Chop the squash pulp with seeds and combine in a large bowl with melted butter, bread crumbs, garlic, anisette liqueur, cheese, spinach and scallions, mixing well. Fill the squash shells with the spinach mixture and arrange on a baking sheet. Bake at 350 degrees for 20 minutes or until heated through. Serve each squash half topped with a tablespoon of hollandaise sauce. You may microwave the filled squash 1 or 2 minutes instead of baking in the oven.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
This is a local favorite from a Cajun restaurant in Oklahoma City, Pearl's Oyster Bar. Although it sounds strange, I think it is that tablespoon of anisette liqueur that makes the flavor of this dish so special.

 

 

 

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