This recipe makes a great spread, dipping sauce, or even a base for other dishes.
Squash “caviar” was one of the few staples you could find on the otherwise bare store shelves when I was growing up in the Soviet Union. It was obviously meant for people who couldn’t afford actual caviar, but I loved it. My family spread it on white and brown bread and even put it on pasta (the tomato sauce we eat on pasta here in America wasn’t really a thing). I still love it today, and I’ve even begun incorporating it into other dishes. The possibilities are endless for using this dish as a base, and I’ll share some of my favorite ways in the days ahead. And if you have your own garden, this is a great way to enjoy your harvest! I hope you enjoy this recipe as much as I do!
Ingredients
- 4 lbs yellow squash (or zucchini), peeled and chopped with tough seeds removed
- 1 carrot, chopped
- 1 clove garlic, pressed
- 1 big tomato (or 2 small tomatoes), chopped
- 3/4 tsp Himalayan salt
- 1 tbsp olive oil
- 1/2 cup water
- 2-3 tsp white vinegar [optional, see below]
Method
Place chopped squash and carrot into a heavy-bottomed pot. Add water, cover, and cook on low heat for about 20 minutes, until the squash is cooked and soft.
Add tomato, salt, and olive oil. Cook uncovered for 20 minutes.
Add garlic and cook uncovered for 10 minutes. Remove from heat and let cool until you feel comfortable handling the pot. Pour into a blender or food processor (I use a blender because my food processor can’t handle so much liquid) and pulse until combined and smooth (you can also pour it through a strainer to make it even smoother).
Portion it out and freeze any extra. I actually use this recipe as a base for other dishes, like Cream of Squash Soup or even Mac & Cheese.
Enjoy as is or add 2-3 tsp of white vinegar to add more flavor. Serve with bread, on pasta, or use it as a healthy dipping sauce.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)