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Pattypan Squash, Carrot, and Tomato Spread

Have a bumper crop of pattypan squash? Put up a batch of this spread for winter, or just to eat now. This pattypan squash spread is tasty and thrifty — especially handy when the squash is taking over the garden. And it couldn't be easier to make!

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Vegetable caviar from squash, carrots and tomatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 14 % 1 g
Carbohydrates 71 % 5 g
36 kcal
GI: 100 / 0 / 0
    1. Peel all the vegetables and cut them into roughly even cubes. Peel the tomatoes first.
    1. Heat the oil in a skillet and sauté the onion, carrots, and garlic. Once they've softened, add the squash and keep cooking, stirring now and then.
    1. When the squash is tender and lightly browned, add the tomatoes and water. Cook until everything is soft.
    1. Add the seasonings and stir. Purée with a blender or run it through a meat grinder. Bring it to a boil and pack into sterilized jars. Seal with lids and let cool under a blanket, jars upside down.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Pattypan squash - 18  kcal/100g

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