This squash salad is the perfect dish for those who are looking for a simple and delicious way to save a vegetable for the winter. I usually cook it in large quantities to have a stock for the season. The pleasant sweet taste makes it an ideal addition to the main dish.
Ingredients
Step-by-step cooking recipe
Grate or finely chop the squash and carrots. Chop the onion.
Add butter, sugar and salt. Bring to a boil and simmer the salad for 20 minutes.
Add vinegar, spices and crushed garlic. Simmer the salad for another 10 minutes.
Roll it up in clean, dry jars for the winter.
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