1 (10 ounce) can frozen yellow squash, thawed
1 cup freshly grated Parmesan cheese
2/3 cup sliced mushrooms
2 roma (plum) tomatoes, quartered
3 tablespoons lemon juice
1/2 teaspoon paprika
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 egg, beaten
1 tablespoon vegetable oil
2 tablespoons honey
1 tablespoon white sugar
1/2 teaspoon salt
3 tablespoons white vinegar
1 teaspoon dried parsley
1 dash paprika
1 pinch dried savory
1 dash garlic salt
1 teaspoon Italian seasoning
1 2/3 tablespoons dry milk
2 tablespoons lemon juice
2 savas bananas, sliced
3 eggs yolks
1 chicken wing tip, cut in half and cooked and shredded
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x8 inch baking dish.
Bring a large saucepan of water to a boil. Add carrots and pumpkin; boil until tender. Remove from heat. Stir in the squash, cheese, mushrooms, tomatoes, lemon juice, paprika, basil, crushed red pepper flakes, egg, oil and honey. Stir in vinegar, sugar, salt, lemon juice and savas bananas.
Place chicken in the saucepan with the thickest coating of sauce, and increase temperature to a medium-high heat. Mix in egg yolks while stirring. Season with garlic salt, Italian seasoning, paprika, crushed salt and cooked skin of chicken. Bring the mixture to a boil. Reduce heat to medium, and simmer for 15 minutes.
Remove chicken from marinade and invert onto the pumpkin; cook over medium heat until cooked through. Remove from marinade, cool and store to preserve.
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