fried squash with cheese additional photo. Ural Summer Resident (Mars)

Salted squash

For preparation you will need:

small squash - 2 kg;
garlic – 1 pc.;
salt – 4 tsp;
horseradish - 3 pcs.;
cherry leaves – 6 pcs.;
black pepper (peas) – 6 pcs.;
dill – 100 g;
water – 1.5 l.

The fruits are washed and blanched. Whole cloves of garlic, cherry and horseradish leaves, dill, and pepper are placed in the jar. Place vegetables tightly.

Fill the container with vegetables to the top with boiled water and salt. Let the jar cool. Cover with a plastic lid and leave in a dark place for 3 days. The liquid is drained, boiled and the jar with squash is again filled with it and rolled up.

Pancakes

What can you cook from squash quickly and very tasty? Of course, pancakes. They turn out so tender that they have only one drawback - they are instantly eaten by the household. Those who don’t have time may not get it.

Ingredients

young squash - 3 pieces;
onion – 1 piece;
fresh dill - 1 large bunch;
garlic cloves – 3-4 pieces;
eggs – 2 pieces;
white flour – 150 g;
vegetable oil – 40-50 ml;
ground black pepper and salt - to your taste.

Preparation

Wash the squash and grate on a coarse grater. It’s better not to grind them in a blender, otherwise you won’t be able to squeeze the juice out of them later. You can place the grated vegetables in a colander, so that excess liquid will gradually drain from them.
Wash the dill, dry and chop.
Peel the onion and garlic, rinse and chop.
Place all prepared ingredients in a bowl (squeeze the squash thoroughly before doing this). Beat the eggs, sift the flour, add pepper and salt. Mix everything well until smooth.
Heat the oil in a frying pan and use a wet spoon to spoon out the mixture like pancakes. Fry on each side until deliciously golden brown.
Serve the pancakes with sour cream.

Try to always choose young squash. They have a delicate skin and do not need to be peeled. If your vegetables are older, then cut off a thin layer of skin, otherwise it will be felt in the finished dish.
To stuff squash, take any filling you can think of and prepare - various chopped and fried vegetables (eggplant, bell peppers, carrots), mushrooms, ham and cheese, rice with minced meat.

The vegetable family of the “pumpkin” genus, which has firmly settled in our beds, never ceases to amaze and delight with its diversity. For example, knowing how to fry squash in a frying pan with garlic or breaded, even during a period of forced cost savings, you don’t have to worry about the vitamin diversity and adequacy of your family’s diet.

The plate-shaped fruits are incredibly decorative, and the dishes made from them are so tasty and tender that they belong on the holiday table.

Marinated squash for the winter, crispy

For preparation take:

squash – 1 kg;
horseradish - 1 pc.;
2 branches of dill;
hot pepper – ½ piece;
2 bay leaves;
4 currant leaves;
2 cherry leaves;
black pepper – 10 peas;
garlic – 2 cloves.

For the marinade:

water – 1 l;
salt – 30 g;
sugar – 60 g;
vinegar – 120 ml.

The squash is washed and the stalks are removed. Place greens, leaves, garlic cloves and peppercorns into a clean container. Fill the jar with squash. Dill and cherry leaves are placed on top of the fruit. Pour boiling marinade over the contents and roll up.

Stuffed

You can quickly and deliciously prepare stuffed squash. Any minced meat, other vegetables and spices are suitable for the recipe. The dish turns out not only very appetizing, but also beautiful, as in the photo, so it can even be served on a festive table.

Ingredients (for 1 serving):

1 squash;
a handful of rice;
200 g beef;
100 g mixed vegetables (frozen);
100 ml cream;
cheese to taste;
salt to taste;
greens to taste.

Preparation:

We choose a more mature squash, cut off the lid of the vegetable and clean out the seeds: you should get an edible pot.

Cut the beef into strips and simmer until cooked, boil the rice and defrost the assorted vegetables. Now mix all the prepared ingredients in a bowl.

Salt the inside of the squash pot, grease it with oil and put it in the oven for 15 minutes, temperature 200°C.

Then we take out the vegetable, stuff it with filling, pour in cream, sprinkle with grated cheese and return to the oven for another 15 minutes.

Transfer the finished pot to a plate and serve immediately. This dish can be prepared for children and nursing mothers.

A very juicy, simple, appetizing dish made from available ingredients. Your household will be delighted with the stretchy cheese and aromatic filling. Such beautiful “sunny pots” with a delicious surprise can be served even on a holiday.

Product composition:

Russian cheese – 250 g;
Tomatoes and onions – 150 g each;
Chicken breast – 400 g;
Small squash - 4 pieces;
Parsley – 5 sprigs;
Carrots – 100 g;
Garlic – 3-4 cloves;
Salt, pepper - to taste;
Vegetable oil – 50 ml.

How to cook stuffed squash:

Wash the fruits and cut off the top with a knife. The upper cut will replace the lid. Using a small spoon, scoop out the soft inner part to create hollow vegetable baking molds. We throw away the pulp with seeds, leaving only the one that was collected from the walls. You don't have to use it - it's a matter of taste;
Grind the garlic, thoroughly rub it on the inside of each “pot”;
Place carrots and onions cut into small cubes into the oil heated in a frying pan. Fry over medium heat until golden brown, stir;
Add finely chopped chicken to the vegetables and do not turn off the heat. Fry everything together until the chicken pieces turn white and set (four minutes). Let the vegetables and meat cool slightly;
Grind the squash pulp yourself and chop the greens. Cut the cheese (200 g) and tomatoes into cubes. Remove seeds and juice from tomatoes (excess moisture is not needed);
Transfer the ingredients into the frying pan along with the filling. Pepper, salt, mix, add garlic if desired;
Fill the “pots” with aromatic filling, close the lid, pack in food foil, place in a baking container;
Bake in an oven preheated to 200 degrees for about 35 minutes;
We take out the delicious dish, remove the lids, sprinkle the top with the remaining (50 g) cheese, and bake for another 10 minutes.

Serve hot with any sauce.

Stuffed fruits can be prepared with minced beef, turkey, pork and use different types of fillings, which include mushrooms, minced meat, various vegetables, and rice.

We suggest you familiarize yourself with the main types of weeds

What else can you cook from squash? Well, of course, stuff them and bake them. You get cute little pots with stuffing inside.

Ingredients

small squash - 6 pieces;
meat – 500-600 g;
onions – 3 pieces;
garlic cloves – 4 pieces;
salt and ground black pepper - to your taste;
butter – 100 g;
sour cream – 200 ml.

Preparation

Wash the squash and cut off the part where the stalk was attached. Using a spoon, carefully scoop out the pulp from the middle. You get these kind of baking molds. Do not throw away the cut off tops; they will serve as lids.
Peel the garlic, chop and rub it thoroughly inside each squash.
You can take any meat - pork, beef, chicken, turkey. Rinse it and pass through a meat grinder with a large mesh.
Peel the onion, rinse and chop finely.
Heat 60-70 g of butter in a frying pan and fry the minced meat along with the onion (you can do it until half cooked, since then the filling will still be baked). At the end of frying, add sour cream, salt, pepper and stir.
Fill the squash pots with the resulting mixture. Melt the rest of the butter and use a pastry brush to brush the outside of the squash. Cover them with the cut off tops.
Preheat the oven to 200 degrees. Place the squash in a baking dish or on a baking sheet. Place in the oven and bake for 30-40 minutes.
Look at the photo, how beautiful it turned out. Serve the stuffed squash hot.

You will need: 4 medium-sized squash, 500 g minced pork, 2 onions, 2 cloves of garlic, 150 ml sour cream, butter, salt and pepper to taste.

Preparation. Wash the squash, cut off the “lids” on top and peel the pulp from the vegetables, leaving the walls 1 cm thick, chop the onion and garlic, mix them with the minced meat, add sour cream, salt, pepper and mix thoroughly again. Fill the squash with the resulting mass, close the top with cut “lids” and lower into the pan. Pour water in there to fill all the gaps between the squashes and simmer the vegetables for 30 minutes. A very unusual dish!

Squash in Korean

The following set of products will be required:

squash – 3 kg;
carrots and onions – 500 g each;
sweet pepper – 6 pcs.;
garlic – 6 cloves;
hot capsicum – 3 pcs.;
dill – 70 g;
seasoning for Korean salad – 1 tbsp;
sugar – 10 tbsp;
salt – 2 tbsp;
vinegar – 250 ml;
vegetable oil – 250 ml.

The fruits are washed, removed from the stems, and cut into strips. The carrots are chopped. The onion head is cut into half rings. Bell peppers are peeled and cut into strips. A paste is made from garlic cloves. Hot peppers are finely chopped.

Sliced vegetables are seasoned with seasoning, salt and pepper. Enrich with chopped herbs, vinegar and oil. Mix thoroughly and let stand for 2 hours. The mass is placed in clean jars and rolled up.

Harm and contraindications

For all its benefits and absolute hypoallergenicity

, squash has a small number of contraindications and can cause some harm to the body. This vegetable should not be consumed by those who have frequent intestinal upsets as it causes a mild laxative effect, which further aggravates the problem. Excessive and uncontrolled consumption of young fruits also causes dysfunction of the digestive system.

The incredibly tasty and healthy squash is in demand in cooking and as a product that significantly strengthens the human body. What dishes have you tried to cook with squash?

Squash in tomato juice

For preparation you will need:

squash – 1 kg;
tomatoes – 1 kg;
garlic – 50 g;
sweet pepper – 1 pc.;
salt – 30 g;
vinegar – 70 ml;
ground red pepper – ½ tsp;
sugar – 100 g.

Vegetables are washed, seeds and stalks are removed. Grind tomatoes and peppers in a blender. The mass is boiled for a quarter of an hour, butter, salt, sugar and spices are added. Dip pieces of squash into it. Bring to a boil and simmer for 35 minutes. over low heat, adding garlic gruel. Pour in vinegar and remove from heat. Pour the mixture into jars and roll up.

How to cook squash - children's dishes

Are you tired of persuading your child to eat a spoonful of cabbage soup for dad, mom and immediate family? Cook thick squash soup for your baby and the problem will go away.

Cream soup with croutons

All you need is 300 grams. squash, half an onion and carrot, 1 potato, 10% cream - a glass. Salt - a little bit, a spoonful of croutons.

Chop clean vegetables into any shape, place in a saucepan, and fill with chicken broth. Cook for 20 minutes, then turn off the stove, remove the grounds and blend them in a blender. Place back on the heat, add cream, salt, and heat for three minutes. The soup is ready, there is no need to call the baby, he has been spinning around in the kitchen for a long time, running to the delicate and tasty smell.

Casserole

Take: a glass of rolled oats, 150 gr. squash, one apple and egg, 50 gr. sugar, half a glass of milk and flour.

Boil Hercules in water, add chopped apple and squash, flour, sugar, milk to the porridge. Stir. Place in a greased pan and bake for 35 minutes in the oven at 200º. Before serving, cut into pieces, top with sour cream or fruit jelly.

It would seem such a simple vegetable, but what original dishes can be made from it! Prepare squash using our recipes or inventing your own, change ingredients, experiment with spices, sauces, dressings and treat your loved ones and friends to new dishes.

Hello, dear friends! Let's talk today about squash, a close relative of zucchini and pumpkin. Many people grow this vegetable in the garden not only because of its beneficial properties, but also because of its original shape. Gramophone-shaped fruits always look good on the table. I also planted them this year, a lot of them grew and now I have a question: how to cook squash? I had to take out my famous notebook again, look through magazines and I found a lot of interesting recipes. I share them with you.

But first, I’ll tell you where this vegetable came from and whether there are any benefits from it.

The homeland of squash, like zucchini and pumpkin, is considered to be the American continent, where it began to be grown five thousand years ago. The squash was brought to Europe from the American continent after South America became a Spanish colony. Since the 17th century, the vegetable has gained wide popularity in European countries. And two centuries later it could be found in Ukraine, and then found in Siberia.

Experts say that squash is superior in taste to its counterparts - zucchini and pumpkin. The small fruits taste like young mushrooms, and very small squash with tender and not yet roughened skin are generally considered a delicacy.

It is the young fruits that are the most tasty, healthy and nutritious. The fruit contains proteins, carbohydrates, and a small amount of fat. The calorie content of 100 grams of raw squash is no more than 20 kcal, which is useful for dietary nutrition and weight loss. In addition, there are pectin substances and sugars, and sugars are represented by fructose and glucose, which are easily absorbed in the body.

The chemical composition is also varied. This is an excellent source of mineral salts: potassium, calcium, phosphorus, sodium. Microelements include iron, cobalt, molybdenum, copper, aluminum, titanium, and zinc. Vitamins include ascorbic acid, carotene, B1 and B2. And squash contains more vitamin E than pumpkin and zucchini.

Lecho with squash

For preparation you need:

Squash. Healing properties. Recipes.

The plant of the Cucurbitaceae family is a variety of hard-barked pumpkin. The leaves are large, slightly dissected, dark green on a long petiole. The fruit is small, flattened, disc-shaped or bell-shaped with rounded-toothed edges, white, yellow, salad or green with dense white or cream pulp. Squash is cultivated in small areas in Europe and Asia, but it is most popular in the USA and Canada. It is not widely spread in the Russian Federation; it is cultivated mainly in areas provided with heat, as well as everywhere on personal plots in different zones.

Collection and storage

Usually, the fruits are picked when they have a diameter of 10-12 cm (weight 250-400 g), and for canning - with a diameter of no more than 7 cm (4-5-day-old ovaries), so that they fit whole into glass jars. Collection is carried out regularly, after 2-3 days, otherwise the flesh becomes coarser and the knees become harder. In addition, fruits left on plants longer delay the formation of new ovaries. Fruits collected in a timely manner have dense, juicy pulp, delicate skin, and the seeds are not developed. They can be stored for 4-5 days only in refrigerators.

Chemical composition

Action and application

Squash is a valuable product in dietary and therapeutic nutrition. They promote better absorption of protein foods, removal of harmful substances from the body, and maintenance of an alkaline blood reaction. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.

Many delicious and delicious dishes are prepared from fresh squash. They are eaten boiled, stewed, baked, fried, stuffed. Used for side dishes for meat dishes, preparing vegetable caviar, salads, etc. Squash can be preserved at home.

Canned squash

Washed young ovaries, with the stalk and apical part cut off, blanch for 2-3 minutes in boiling water and immediately cool in cold water. Place in 1-3 liter glass jars, add parsley leaves, celery, horseradish, dill, garlic, bay leaf, add marinade (salt - 5-7%, vinegar essence - 1 -1.3%) and sterilize in boiling water (liter jars - 8-10 minutes, 3-liter jars - 20 minutes). After this, roll up the jars with lids.

Boiled squash

Washed unovergrown fruits (300 g), with the stalk and top cut off, cut in half or into pieces (leave small fruits whole), place in boiling salted water, steam for 15-20 minutes, remove from water, season with oil (25-30 g ) or sprinkle with toasted breadcrumbs or grated cheese and serve.

Fried squash

Cut the fruits (500 g) into slices 1-1.5 cm thick, sprinkle with salt and fry in oil (30 g) on both sides until golden brown. Serve warm with sour cream. You can fry squash cut into small cubes and salted (500 g) in vegetable oil (30 g), pour in sour cream (50-60 g) and simmer for 5-10 minutes, after which they taste like mushrooms.

Squash stewed with meat

Cut the fruits (300-500 g) into cubes, add stewed or fried, almost cooked meat (100-200 g), add salt and simmer for 15-20 minutes in the oven or on the stove. If desired, you can season with tomatoes (2 pcs.) or tomato sauce. Serve sprinkled with pepper or herbs.

Squash caviar

Squash – 3 pcs.,
tomatoes – 2-3 pcs.,
vegetable oil – 2 tbsp. spoons,
onion - 2 heads,
salt.

Cut the squash into slices, pass through a meat grinder, place in a deep frying pan, add vegetable oil and simmer until soft. Then add finely chopped tomatoes, fried onions, salt and simmer for another 10-12 minutes.

Pickled squash

Place fruits with a diameter of 4-5 cm with cut off stalks and tops into boiling salted water, cook for 3-5 minutes, and drain in a colander or sieve. Place dill, celery, tarragon, blackcurrant leaves in sterilized jars, place the squash in rows and pour over the hot marinade. Cover the jars with lids and place them in a tank of hot water (60...70°C) on a wooden circle or grid for sterilization. As soon as the water in the tank begins to boil, the jars are removed, rolled up, turned upside down and cooled.

Squash with butter

Squash – 200 g,
butter – 1 tbsp. spoon,
salt.

Boil the squash in a small amount of salted water until tender, drain and serve with melted butter.

Vegetable porridge from squash

2 squash with thin skin (this means not elderly),
2-3 carrots,
1 sweet pepper,
1 onion (preferably more)
2-3 medium ripe tomatoes,
3/4 cup rice,
1 clove of garlic.

Wash the rice and soak in cold water for 20-30 minutes, and at this time cut the squash into cubes (unpeeled but washed), grate the carrots, finely chop the onion and pepper into strips. Drain the water from the rice, pour in 1.5 cups of cold water, put on fire, 5 minutes after boiling, add the squash and salt (to taste). Meanwhile, fry the onion in vegetable oil until golden brown, add carrots, chopped tomatoes and peppers and simmer until half cooked (10-15 minutes), throw it all into the porridge, boil a little more, turn off and add herbs and black pepper, squeeze garlic. You can eat it hot or wait until it cools down, with or without sour cream.

Squash recipes are delicious and simple

Squash contributes to better absorption of protein foods, removal of harmful substances from the body, and maintenance of an alkaline blood reaction. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.

Almost siblings, zucchini, zucchini, and squash are identical in chemical composition. Which affects their taste. Like all pumpkin plants, to which they belong, they all have a good set of vitamins and microelements: C, B1, B2, B3, B6, B9, PP, phosphorus, potassium, calcium. Plus they have an excellent perk in their arsenal: the ability to rid the body of excess moisture. Well, the low calorie content, which for squash is only 18 units, turns this product into an ideal ingredient for connoisseurs of a slim figure and a healthy lifestyle. By the way, the pumpkin vegetables listed above also remove cholesterol and salts from the body.

Most often, squash is found in recipes with these five products:

With a delicate, not yet roughened skin, squash can be added to a dish without peeling. But you need to wash it, even if it was picked from your personal garden. It is good as separate side dishes, suitable for meat and chicken. And also as an additional ingredient in a number of dishes: soups, casseroles, goulash, stews.

Question: if it tastes indistinguishable from its closest relatives, what then makes it unique? The answer is quite simple: in shape!

The bowl-shaped shape of the squash is ideal for stuffing. You don’t even need to cut it for this, as is the case with zucchini. Just cut off the top and scrape out the inside as you do with a pumpkin. You can add whatever you want inside: minced meat or chicken, cereals, legumes, mushrooms. Small vegetable sizes are suitable for portioned serving, and large ones - for general serving.

Also, squash contains more tender pulp, free from seeds, than zucchini. This makes it the best candidate for pickling and marinades - that is, for homemade preparations. Small, almost youthful squash look incredibly beautiful in 3-liter jars surrounded by cherry tomatoes and pickles.

Dishes made from squash are a storehouse of vitamins and microelements. Vegetables surprise with their original taste, interesting “plate” shape, and are perfect for a diet menu due to their low calorie content. It is important to eat only young, not overripe fruits, because they retain all their beneficial properties. But on frosty days you can treat yourself to vegetable delicacies.

We will look at what dishes can be prepared from squash in this article, and to make the task easier for you, we offer cooking options step by step and with photos.

Caviar with squash

Caviar is prepared from the following ingredients:

plate pumpkin – 2 kg;
tomatoes and carrots – ½ kg each;
onion – 300 g;
sunflower oil – 170 ml;
salt – 30 g;
sugar – 15 g;
vinegar - 1 tbsp.

Vegetables are washed, peeled, and ground in a blender until pureed. The mixture is put on fire and sugar, salt, and vegetable oil are added. Simmer for 1 hour, add vinegar. Place in jars and roll up.

What and how can you cook from squash tasty and quickly?

Squash is prepared in completely different ways - they are stewed, fried, boiled, stuffed, baked, canned, and also made into caviar and even jam. This unique vegetable goes well with other products of plant and animal origin.

Celery.

Squash, like squash, can be stuffed with meat or minced meat, and then put in the oven and baked. To do this, you will need to chop half a kilo of meat, chop an onion and finely chop a clove. All components must be mixed together with the vegetable pulp and placed in a pot formed from squash.

Vegetable salad with squash

To prepare the salad take:

plate pumpkin – 2kg;
onion – 4 heads;
tomatoes – 3 pcs.;
bell pepper – 2 pcs.;
parsley – 50 g of greens and 2 roots;
garlic head – 1 pc.;
sugar – 30 g;
sunflower oil – 100 ml;
salt – 30 g;
vinegar – 70 ml.

Vegetables are washed, seeds and stalks are removed, and finely chopped. Add herbs, garlic gruel, salt, sugar, oil and vinegar to it. Mix thoroughly and leave for 2-3 hours. Place the mixture in sterile jars.

Cooking step by step:

To prepare this simple vegetable dish, we will need squash, wheat flour (any type), refined vegetable oil (I use sunflower) oil, garlic, salt and ground black pepper. If desired, you can supplement the list of ingredients with other aromatic additives.

For frying, I advise you to choose young and small squashes (no more than 200 grams each) - then you just need to wash them, dry them and cut them into flat pieces (about 1 centimeter thick). If you still have large fruits, peel them and remove the seeds with soft insides. Cut the pulp itself into flat slices convenient for frying.

Place the vegetable pieces in a suitable bowl, salt and pepper to taste. We also add chopped fresh garlic, in the absence of which you can easily use dried (in the form of granules). Mix everything and leave the squash to salt and soak in the aroma of garlic and pepper for 15 minutes.

After this, drain the excess liquid and bread the squash pieces on all sides in wheat flour.

Take a wide frying pan, pour vegetable oil into it and heat it well. Place breaded squash in hot oil and fry over moderate heat without a lid until the bottom side is browned.

After this, turn the pieces over and cook the second side until cooked. Do not turn the heat on high, as in this case the flour will quickly start to burn, and the vegetable pulp will not have time to soften. In this way we fry the rest of the squash.

Remove the finished pieces to a plate and serve hot immediately.

Fried squash is good on its own, but it’s even tastier served with sour cream or sour cream sauce. Fresh vegetables and herbs will also be a suitable addition to this simple and tasty dish.

Squash can rightfully be called a universal product for chefs. There are just so many ways to prepare these wonderful vegetables! Do you have any doubts? After reading this article you will change your mind.

Especially for you, I have collected 9 recipes that clearly show what different dishes can be made from squash. Many people grow them in their gardens or dachas, but, as practice shows, not everyone is fully aware of the opportunities that these vegetables open up for them.

Just one product - and pancakes, a hot casserole, aromatic soup, stuffed vegetables and much more can appear on your table. The main thing is to know how to use them correctly. Of course, we shouldn’t forget about zucchini; we recently made potato pancakes from them. Summer and autumn are rich in vegetables, and we know where to use such gifts of nature.

Delicious recipe! You have to live to understand and forgive

Don't be alarmed. All the cooking methods that I offer you are quite simple. However, this selection will help you enjoy a different meal every day for at least a week. Well, are you intrigued? Let's get started!

"Real jam"

To prepare the salad you will need:

squash – 350 g;
garlic – 2 cloves;
mustard – 2 tsp;
pepper and dill - to taste;
vinegar – 30 ml;
salt – 1 tbsp;
sugar – 2 tbsp;

Spices, garlic, dill are placed at the bottom of the container. Fill the jar with pieces of squash. Pour boiling water over and cover using a sterile lid. After a quarter of an hour, the liquid is poured into a saucepan, boiled and the contents of the jar are poured back into it. After 15 minutes, repeat the procedure. During boiling, salt and sugar are added to the marinade. Pour the contents of the jar into it. Add vinegar and roll up.

Fried

Another very tasty recipe for cooking squash in a frying pan. The dish takes very little time, but turns out very elegant. You can also serve it on a holiday table as an appetizer or a side dish for meat.

Ingredients

squash – 400-450 g;
white flour – 70-80 g;
onions – 2 pieces;
ground black pepper and salt - to taste;
butter – 10-20 g;
fresh dill - 1 small bunch.

Preparation

Wash the squash and cut into medium pieces.
In a bowl, mix flour with salt and ground pepper.
Heat vegetable oil and butter in a frying pan. Dip each piece of squash in flour and place in a frying pan. Fry one side for 3-4 minutes until golden brown, then turn over and fry the other side for another 2-3 minutes. Do this with all the pieces and place them on paper towels to remove excess fat.
Peel the onion, rinse and cut into half rings. When the squash is fried, place the onion pieces in a frying pan with the remaining oil. Fry, stirring, until golden.
Wash the dill and chop finely.
Place the squash on a plate, then the fried onions and sprinkle everything with herbs. You can serve it either warm or cold.

Squash without sterilization for the winter

For preparation you will need:

squash – 650 g;
garlic cloves – 1 pc.;
dill – 30 g;
vinegar – 100 ml;
salt – 25 g;
sugar – 25 g;
water – ½ l.

Peel the squash and blanch for 8 minutes. Dill is rinsed with water. Garlic is cut in half. For the marinade, combine vinegar, salt and sugar. Sprigs of dill with garlic are placed in a clean jar. Then they fill it to the top with squash. The workpiece is poured with marinade, half a liter of boiling water is added, and rolled up.