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Squash or squash indulged
1 serving
Peel pumpkin or squash from skin and seeds; only very young squash can not be cleared of seeds. Cut the vegetables into cubes, fold in a sauté pan, add margarine, let in until tender, season to taste and let go with butter or margarine. You can release the indulged vegetables by tying them with medium-thick milk sauce and warming them up.
Peel pumpkin or squash from skin and seeds; only very young squash can not be cleared of seeds. Cut the vegetables into cubes, fold in a sauté pan, add margarine, let in until tender, season to taste and let go with butter or margarine. You can release the indulged vegetables by tying them with medium-thick milk sauce and warming them up.
pumpkin - 220 g, or squash - 5 g, margarine - 5 g, butter - 10 g
