squash spread

squash spread

Preparation

  • cut 1 small red kuri squash, 2 carrots, and 1/4 of an onion into pieces
  • transfer the vegetables into a casserole dish and drizzle over some oil
  • sprinkle with chopped parsley and season (salt/pepper/paprika)
  • bake for 30 minutes at 200 °C
  • let cool and purée with approx. 100 ml of water (don't add to much water, otherwise the spread will be too runny)
  • season to taste with salt/pepper