Squash (zucchini) spread with pumpkin

Photo by Son Tung Tran from Pexels

Calorie content per 100 grams
28.15 kcal
Proteins: 0.91 g
Fat: 0.38 g
Carbohydrates: 5.63 g
Servings: 8

Zucchini 1 pc.
Carrots 1 pc.
Onion2 pcs.
Garlic 2 cloves.
Bell pepper 30 g.
Sea salt 2 g.
Black pepper 1 g.
Tomato sauce 30 g.
Pumpkin 200 g.
Tomato 2 pcs.

Cooking method:

  1. Finely chop the onion and send to fry in a dry a / p frying pan.
  2. Add chopped carrots and garlic to the onion.
  3. Cut the courgette into cubes and add as well.
  4. Peel the pumpkin, cut it, and chop the pepper too. And add to the vegetables in the pan. Add 100 ml of water. Simmer until vegetables are cooked for 20 minutes.
  5. When the vegetables are ready, add the chopped tomatoes and tomato sauce. Mix thoroughly. And simmer for another 7 minutes.
  6. Add salt and ground pepper. Stir. Remove from heat and let cool.
  7. Transfer to a deep container and blend into a smooth paste with a hand blender.
  8. Transfer to the container in which you will store it again. Your spread is ready.

25 thoughts on “Squash (zucchini) spread with pumpkin”

      1. I haven’t gotten to your level of food adventure yet, but I truly love your passion for making some good delectable dishes. I do enjoy the art of experimenting with tempting, healthy treats! 😋 Thanks for sharing your passion with us. It’s inspiring Nadiia! 😊

  1. Is there a cultural difference in the meaning of caviar in Ukraine? It’s not fish eggs as I am accustomed to know?

    1. Oh, no. Caviar, usually caviar, which you traditionally know. But we have a few dishes which somehow historically someone called “caviar” even if it is not) So, you can call it how you want “dip” or “spread”. I actually was thinking to change a name, because on English sounds weird, indeed. But after all, I left it. Do you think I still should consider changing a name of the dish?

  2. Pingback: Zucchini in cheese breading - For Health

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