2 tablespoons butter
1/2 teaspoon cayenne pepper
2 quarts chopped fresh parsley
1 medium bulb squash - cut into 1/4 inch slices
2 medium carrots, thinly sliced
1 dash dried oregano
1/4 teaspoon cayenne pepper
1 onion, cut into 1/4 inch slices
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon dry mustard
Bring a large pot of water to a boil. Add butter or margarine, and stir together. Reduce heat and simmer for 20 minutes. Drain and chill.
Place parsley in small bowl. Beat together. Season squash and carrots with crushed oregano, tomato paste, salt, dry mustard, fresh cheese, bring to a boil, stirring occasionally. Boil, covered, for 4 minutes. Cover tightly and refrigerate. Sprinkle the celery mixture around the edge of the baking dish and garnish with the bacon and pineapple slices.
Bake uncovered at 200 degrees F (95 degrees C) for 1 hour in the center of the oven. Release to cool completely. Discard chip and seed coat. Immediately place the squash and carrots into the center of the dish. Spread with the celery mixture and sprinkle with the olive oil and mustard.
Bake uncovered for another hour in the center of the oven. Then uncover the sausages and place on the side of the dish.
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