If you don’t know how to prepare delicious squash caviar for the winter, I will be happy to share my recipe with you. We will make zucchini caviar in such a way that the result will not only look like a store-bought product (I know, many people remember and love the taste of zucchini caviar as in the store), but much tastier and more aromatic. Stock up on vegetables, sterilize jars with lids and get creative in the kitchen!
The recipe for this zucchini caviar, in addition to the zucchini itself, includes a sufficient amount of fresh carrots and onions, which we will fry separately. Thanks to this method, the finished caviar will be incredibly aromatic, it will have a completely different taste than chopping all the vegetables and simmering them together. We will also fry the zucchini in pieces - this will not only shorten the time for stewing the caviar, but also add aromatic notes.
Many cooks prepare squash caviar with tomatoes, but I prefer to use tomato paste. This is a concentrate, due to which the taste of the finished vegetable snack becomes richer, the color more saturated, and you need to stew the caviar less (there is no need to evaporate the excess liquid from the tomatoes for a long time).
From the specified amount of ingredients used, you get 1 liter (and a couple more tablespoons for testing) of ready-made squash caviar at home. I indicated the weight of vegetables in already peeled form. You can safely replace apple cider vinegar with wine or table vinegar (use a little less), and dried garlic with fresh garlic (a couple of large cloves will be enough).
Ingredients:
(1 kilogram) (200 grams) (200 grams) (100 grams) (100 milliliters) (2 teaspoons) (1.5 teaspoons) (1 tablespoon) (0.5 teaspoon) (1 pinch)
Cooking the dish step by step with photos:
The recipe for homemade squash caviar for the winter includes the following ingredients: zucchini, carrots, onions, tomato paste, refined vegetable (I have sunflower) oil, salt, sugar, vinegar (apple, wine or table), as well as garlic (both dried and fresh) and ground black (white is perfect, but I have it I just didn’t have it on hand) pepper to taste. If you like it spicy, you can also add ground red pepper or chili, but my son eats squash caviar, so I make it not spicy at all.
You need to cook squash caviar in a thick-walled container, as the vegetables may burn during the stewing process. Pour 100 milliliters of refined into a saucepan vegetable oil, warm it up. In the meantime, peel the onions and carrots (200 grams of each peeled), after which we chop the vegetables not very finely. Place the onions and carrots in hot oil and fry until soft, beautiful golden color and characteristic aroma - over medium heat without a lid for about 10-12 minutes. I hope you understand that time in this case is a very relative concept. This is how much it takes me, but you may need more or less (depending on the diameter of the dish, the size of the vegetable pieces, the strength of the fire...).
While the vegetables are roasting, let’s not waste time and prepare the zucchini. If your vegetables are young, you can simply wash them, dry them and cut them into fairly large pieces, along with the peel and germs of the seeds. Although my zucchini is not old, its seeds have already formed, so I removed them. Also, the skin wasn't very pretty either, so I peeled it off thinly with a vegetable peeler. For this recipe for squash caviar, take 1 kilogram of prepared vegetables.
There is quite a bit of oil left in the pan. Place the zucchini pieces in a bowl and fry them over high (!) heat without a lid for 10 minutes, stirring a couple of times during this time.
Don't expect the zucchini to turn golden without any breading (batter or flour). The vegetable slices will initially only slightly brown, after which they will begin to release juice - this is how it should be.
When the zucchini is half cooked and becomes translucent, add pre-fried onions and carrots to them. Stir, cover the pan with a lid and simmer over medium heat for about 15 minutes. During this time, the zucchini will release even more juice and all the vegetables will be stewed in it. Don't forget to open the lid a couple of times and stir everything.
When the zucchini, carrots and onions are completely soft (they will not fall apart, but will still partially hold their shape), blend the contents of the pan with an immersion blender. As a result, you have this light orange homogeneous mass. Of course, if you don't have an immersion blender, you'll have to put everything into a food processor and grind it. But anyway, this recipe does not involve preliminary grinding of raw products through a meat grinder or in a food processor - we prepare vegetables in the form of pieces, only after that we grind them!
Add 100 grams of high-quality tomato paste, salt, sugar and ground black pepper to the vegetable puree. If you want, season the future squash caviar hot pepper. Don't forget that you should adjust the amount of salt and sugar to your own taste - I have the proportions that I personally like.
Mix everything, cover the pan with a lid and simmer the squash caviar for another 15 minutes over low heat (closer to low). During the stewing process, the caviar will spit very strongly (it will fly to the ceiling!), so it is important to cover the dish with a lid. In order to mix the mass, remove the pan from the stove and let it stand for a few seconds - only then remove the lid. Towards the end of cooking, add a tablespoon of vinegar and garlic (pass fresh through a press). Mix everything and heat the squash caviar under the lid for 5 minutes.
Squash caviar should have the following classic ingredients: zucchini, tomato paste or tomatoes, flour, carrots, onions, parsley root, parsnip root, celery root, salt, sugar, spices.
The taste of squash caviar, in addition to spices, depends on the method of processing the squash, which is fried or boiled. According to GOST, grains or grains are allowed in squash caviar.
Ingredients:
3 kg zucchini,
sunflower oil (refined deodorized),
0.5 kg of onion,
1 kg carrots,
1 jar of tomato paste (200 g),
dill and parsley (a little),
wheat flour,
pepper to taste,
1 tbsp. salt,
spices to your taste (ground pepper will do)
Try the tomato paste, it should not be sour, otherwise you risk ruining the taste of the squash caviar. You can replace the tomato paste with a couple of baked tomatoes.
The secret of store-bought squash caviar is in flour, it is thanks to it that the caviar becomes such a pleasant viscous and homogeneous consistency, even in high-temperature cooking. It’s good if you have the opportunity to use a pressure cooker or at least thick-walled cookware (fryer, duck pot...).
Recipe:
Pre-bake the zucchini in the oven at 220°C for about an hour, bake directly in the skin. Then peel the zucchini, pass through a meat grinder, cook under the lid (or better in a pressure cooker) for up to 30 minutes.
At this time, fry the onions and carrots in vegetable oil over very low heat, rub through a sieve (you can use a blender and then through a sieve to make it easier to pass through), add to the zucchini.
Then add tomato paste, salt and 3-4 (or maybe a little more) tablespoons of sunflower oil (it is thanks to the oil that the caviar will boil at a higher temperature than 100 degrees). Cook over low heat, covered, until the liquid has almost completely evaporated (boiled), about 2 hours.
Then add 2 pinches of black pepper (although more is possible, it all depends on individual preferences), 3 tablespoons of wheat flour lightly fried until golden brown in a dry frying pan, very finely chopped herbs (and better juice from parsley and dill), if you wish - spices. Cook for 5 minutes.
Place squash caviar into jars and sterilize 1 liter jar for about 40 minutes, 0.5 - 30 minutes.
Vinegar is not added to store-bought squash caviar, so sterilize the jars especially carefully.
The norm of products yields approximately 3 liter jars of caviar. It will taste like Baltimore squash caviar. The color is wonderful orange.
You can experiment and prepare caviar like the following manufacturers:
“To your health!”, Krasnodar region, Kanevskaya station, container – glass (560 g). CJSC PZ "Kolos"
Recipe: Fresh zucchini, onions, carrots, parsley, celery, fresh dill, refined sunflower oil, wheat flour, tomato puree, black pepper, salt. GOST
“Kuban Rasnosole”, Krasnodar region, Starovelichkovskaya station, container – glass (450 g). Baltimore-Krasnodar LLC.
Recipe: Zucchini puree, fried onions and carrots, refined deodorized sunflower oil, tomato paste, herbs, wheat flour, pepper, salt.
“Nurse”, Krasnodar, container – glass (480 g). Armavir Trade Complex LLC.
Recipe: Fresh zucchini, carrots, onions, refined vegetable oil, tomato paste, salt, flour, herbs, ground allspice.
Krasnodar, container - tin (360 g) SPK "Krasnodarsky"
Recipe: Boiled zucchini, tomato paste, vegetable oil, fried onions and carrots, sautéed flour, salt, fresh herbs, ground black and red pepper. GOST
“Cossack pickles”, Krasnodar region, Krasnoarmeysky district, Poltavskaya station, JSC “Poltava canned food”.
Recipe: Zucchini, pumpkin, onions, fried carrots, refined vegetable oil, salt, wheat flour, dill and parsley, ground black pepper. GOST
If you prepare squash caviar, please write in the comments who used how many ingredients and how it turned out.
Squash caviar was one of the most delicious and affordable delicacies in the Soviet Union. And, although the USSR no longer exists, this is not a reason to refuse squash caviar prepared according to Soviet recipe. It just so happened that caviar prepared according to GOST 52477 2005 (the current GOST) did not seem as worthy to the post-Soviet society. That is why in the store they often look for squash caviar, the recipe of which complies with GOST 51926 2002. Were there any unusual ingredients in this product? No, according to the old GOST, the composition of squash caviar includes the most accessible vegetables: onions, roots, celery, spices, carrots and, of course, zucchini. So why look for it in the store if making caviar from zucchini at home is quite possible? By the way, the technology for preparing this product is not as strict as its composition. For example, you can fry vegetables either together or separately.
We will tell you how to make squash caviar according to GOST 51926 2002, which has remained in people’s memories. You have already roughly understood what ingredients will be in its composition, so you can study the recipe and start preparing the most delicious Soviet squash caviar.
[Updated edition - August 2018. Denis Povaga]
And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for squash caviar for the winter, but also in general delicious recipes, from which - you will lick your fingers!
The older generation remembers the taste of squash caviar with childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so now is the time to make canned vegetables for the winter.
The preparation contains a minimum amount of calories and does not burden digestive system. Therefore, the dish can be consumed for various diseases and during weight loss.
In this article we will look at the most successful options for preparing vegetable preparations.
If you have never prepared squash caviar at home, you can use simple recipe. Despite the simplified cooking process, the preparation turns out very tasty. Therefore, be sure to roll up several cans for the winter.
Ingredients:
- 3 kg of zucchini.
- 1 kg of fleshy tomatoes.
- 1 kg of onion.
- 1 kg carrots.
- 150 ml vegetable oil.
- 1 tbsp 9% vinegar.
- Granulated sugar, black pepper and table salt according to preference.
Cooking procedure
Zucchini needs to be washed well. To prevent caviar from having a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds, which must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in several portions.
When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large enamel pan so that all the necessary products can fit in it.
Finely chop the onion. To prevent splashes and steam from the vegetable from getting into your eyes, it is recommended to grease the cutting board with a small amount of salt and use a sharp knife. Then fry the onion in sunflower oil.
At the next stage, wash the carrots, remove the top layer if necessary and grate the vegetable. Sauté in oil in a deep frying pan until the vegetable becomes soft. Add all prepared ingredients to the container with zucchini.
Wash the tomatoes and place in boiling water for a few seconds. After this, you can easily remove the skin.
Grind the tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.
Place the zucchini mixture on the stove and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.
A few minutes before cooking, add vinegar. After which the caviar can be poured into jars, which must first be sterilized.
Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, the caviar will not spoil at room temperature.
Caviar with tomato paste for the winter at home
To prepare caviar, you can use tomato paste instead of fresh tomatoes. The difference between homemade preparation is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.
Ingredients:
- 2 kg of ripe zucchini.
- 150 g canned tomato paste.
- 1 kg of onions.
- 1 kg carrots.
- 200 ml sunflower oil.
- 1 tsp 70% acetic acid.
- A small amount of water.
- 2 tbsp table salt.
- 4 tbsp granulated sugar.
Step-by-step preparation of caviar
All vegetables must first be washed and peeled, and the jars must be treated with boiling water. Cut the carrots into medium-sized cubes. To prepare caviar, you can use a thick-walled saucepan, deep frying pan or cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour water over the vegetables, sprinkle with sugar and salt, then mix thoroughly. Cover with a lid and bring to a boil, simmer the carrots for 10 minutes.
Meanwhile, cut the zucchini into small cubes. Then chop the onion. If desired, you can use hot green pepper for cooking, from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pan with a lid, bring to a boil, then simmer until the vegetables are soft (about 20 minutes).
Add tomato paste to the vegetables, stir and simmer for 10 minutes. Leave the roof slightly open to allow all the liquid to evaporate.
Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products into a blender bowl and grind them thoroughly.
Place the zucchini mass back on the stove and bring to a boil. After this, the snack can be placed in jars. The lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.
Your loved ones will definitely love caviar prepared this way. Perhaps it will become your favorite dish.
The best recipe for squash caviar with mayonnaise
Vegetable caviar can serve as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use different ingredients to prepare the snack. If you don’t like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.
Ingredients:
- 6 kg of zucchini.
- 500 grams of mayonnaise.
- 500 grams of tomato paste.
- 6 onions.
- 200 ml sunflower oil.
- 4 tbsp vinegar.
- 4 tbsp granulated sugar.
- 2 tbsp table salt.
Cooking method
At the initial stage, you need to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.
Place the chopped zucchini in a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise the preparation will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the heat needs to be reduced.
Grind the onion in a blender to obtain a mushy mass, as shown in the image below.
When the zucchini is ready, grind it using a mixer or blender.
Add chopped onion, tomato paste, mayonnaise, vinegar, malo, salt and sugar to the pan with the zucchini. Then mix all the ingredients thoroughly with a wooden spatula.
Place the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the snack into sterilized jars and roll up the lids.
Squash caviar for the winter. The best recipe through a meat grinder
To simplify the process of preparing caviar, it is recommended to pass all vegetables through a meat grinder. In this case, the products do not lose their beneficial properties, and the snack turns out nutritious and tasty.
Ingredients:
- 2 kg of young zucchini.
- 800 g tomato.
- 600 grams of onion.
- 500 grams of carrots.
- 1 kg sweet pepper.
- 2 heads of garlic.
- 500 ml vegetable oil.
- 1 tsp 70% vinegar essence.
- Salt and sugar to taste.
Cooking process
- Rinse vegetables cold water. If the zucchini is overripe, you need to remove the peel and remove the large seeds, then cut into large pieces. Remove the skin from the tomatoes; to do this, place them in boiling water for a few seconds.
- Grind all vegetables separately using a meat grinder. The products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
- Place a thick-walled saucepan or deep frying pan on the stove and heat the sunflower oil.
- First of all, you need to fry the onions and carrots for a few minutes so that the vegetables acquire a golden color.
- After this, add the remaining pureed ingredients.
- When the vegetable mixture boils, you need to add vinegar, table salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
- While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
- When the caviar is ready, it must be packaged immediately glass jars. Roll up the lids and cover with a blanket so that the snack gradually cools.
After 12-15 minutes, squash caviar can be consumed. A snack prepared in this way can be stored for about 6 months.
Squash caviar without tomato paste. Simple recipe
Zucchini caviar is most often prepared with tomato paste. However, not all people like this taste or it is contraindicated for certain diseases. In this case, you can do without tomatoes.
Ingredients:
- 3 kg of zucchini.
- 4 medium sized sweet peppers.
- 1 kg carrots.
- 10 cloves of garlic.
- 600 grams of onion.
- 200 ml sunflower oil.
- Black pepper and table salt to taste.
Step-by-step preparation
Vegetables must be washed, peeled, and cut into small cubes. Cook the products over medium heat until soft. To save beneficial properties and vitamins, ingredients are recommended to be added to boiling water.
While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After this, mix the products and grind them using a blender. You can also use a meat grinder.
Add salt and pepper to the vegetable puree. Place the container on the stove and cook the caviar for 40 minutes over low heat. To ensure that all the liquid evaporates, it is not recommended to cover the pan with a lid. The appetizer must be stirred periodically, otherwise it may burn.
You must first sterilize the jars and dry them. You need to pour the caviar while it’s hot, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 teaspoon of 9% vinegar to the jar.
Squash caviar for the winter - a recipe just like in the store
If you like store-bought zucchini caviar, you can make it yourself at home. To do this you will need simple and affordable products. You can prepare the snack in a slow cooker.
Ingredients:
- 1 kg of zucchini.
- 0.5 kg of onions.
- 0.5 kg of fresh carrots.
- 100 ml vegetable oil.
- 80 grams of canned tomato paste.
- Table salt and sugar according to preference.
Cooking method
Wash the onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.
Peel the zucchini and grate on a medium grater.
To prepare squash caviar, you can use canned tomato paste or make it yourself. Grate the tomatoes and put them on the stove so that all the liquid evaporates. Add a small amount of salt and sugar.
Add zucchini to the fried vegetables and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as the zucchini may produce a sufficient amount of juice. Cook for 40-60 minutes. The caviar must be constantly stirred and ensure that it does not burn.
About 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.
At the next stage, grind all the products using a blender until they form a mushy mass.
Cook the vegetable puree for a few more minutes.
After this, the caviar can be consumed immediately or rolled into sterilized jars. The caviar really turns out just like in the store.
Everything will be delicious! Another recipe for squash caviar
It is impossible to review all the recipes for making squash caviar in one article. But let's consider another option.
Ingredients:
- 1 kg zucchini.
- 300 grams of sweet pepper.
- 300 grams of tomatoes.
- 150 grams of onions.
- 200 grams of carrots.
- 3 cloves of garlic.
- Citric acid.
- Olive oil.
- Salt, sugar and black pepper according to preference.
Cooking process
You need to prepare all the ingredients. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully select all ingredients.
Peel the young zucchini and chop finely. If you use overripe fruits, you must remove the core and seeds from them.
Tomatoes are very important; they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small cut, place them in boiling water, and then in ice water. Then cut into small cubes.
You also need to remove the skin from bell peppers, but this is not so easy. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you don’t want to complicate the process, you can simply remove the top layer using a vegetable cutter. The pepper also needs to be chopped.
It is better to take sweet and young carrots. Grind the root vegetable into small pieces.
Finely chop the onion and garlic. Then all the ingredients need to be sautéed separately for a few minutes until half cooked. To prevent anything from burning, you need to systematically stir the food. After this, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. It is recommended to add the last ingredients to taste, depending on what you like best in caviar.
Place the enamel pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to simmer for at least 1 hour. Then grind the ingredients using a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.
Do you like zucchini snack? Maybe you have your own cooking secrets? Share them with blog readers.
Vegetable caviar – delicious snack, which is served with various side dishes. In one famous Soviet film it was called overseas, rare, in short supply.
And what? It looks beautiful on the table, it’s good for the stomach, and it’s satisfying. And it’s inexpensive, which is important!
But we have different times now, which means that it is quite possible to do a lot with your own hands. Including this dish.
DIY squash caviar
So, if you are interested in how to make store-bought caviar from zucchini, follow these simple steps and keep the proportions correctly:
We will need:
- Zucchini – 3 kg
- Carrots – 1 kg
- Onion – 1 kg
- Tomato paste – 2 tbsp. spoons
- Granulated sugar – 1 tbsp. spoon
- Salt – 1.5 tbsp. spoons
- Vegetable oil – 50 ml
- Citric acid - tbsp. spoon
Cooking steps
Zucchini Peel off the skins, chop into narrow slices, and fry. Grate the carrots, chop the onion, place in a heated frying pan and sauté in oil. Grind the fried vegetables in a blender.
Place the mixture in a saucepan or saucepan. It should boil.
Add salt, tomato paste, granulated sugar and citric acid. Mix. Stew food 25 minutes. Transfer the resulting hot mass into sterilized jars and roll up hermetically.
Having made caviar according to this recipe and tried it in winter, you will probably be satisfied with its taste and will know how to prepare squash caviar just like in the store.
Squash caviar with mayonnaise
Sandwiches with squash caviar - simple and delicious dish. To ensure that caviar spreads well on bread, is thick and appetizing, mayonnaise is added to it. Therefore, the recipe for squash caviar with mayonnaise is in the collection of dishes of every good housewife.
Ingredients
- Pepper – 0.5 kg
- Zucchini – 3.5 kg
- Onions – 2-3 pieces
- Carrots – 2 pieces
- Tomato paste 2 tbsp. spoons
- Mayonnaise – 250 ml
- Vegetable oil – 60 ml
- Salt 1.5 tbsp. spoons
Stages of work
Prepare the vegetables, peel the zucchini, onions and carrots, and core the peppers. Boil zucchini, peppers and carrots. Chop the onion and fry.
Cooled vegetables and onions grind in a blender. Simmer the resulting aromatic mass in a saucepan for half an hour, then add mayonnaise and two large spoons of tomato paste. Let the caviar simmer under the lid on low heat for another 20 minutes. If the caviar turns out to be liquid, it means that excess moisture does not evaporate well.
Remove the lid and let simmer on the stove for another 20 minutes until the caviar thickens. The resulting hot mixture is rolled into pre-sterilized jars.
If you don’t want to leave the appetizer for the winter, but want to treat yourself to squash caviar with mayonnaise now, then simply transfer the mass into a container with a lid. How to store such caviar Maybe in the refrigerator, but no more than five days.
Squash caviar for the winter
Zucchini caviar is a wonderful appetizer for festive table. To prepare it for future use, you will need fresh vegetables and quite a bit of free time. This recipe will tell you how to prepare homemade squash caviar for the winter.
Ingredients
- Zucchini – 1.5 kg
- Onions – 2 pieces
- Medium carrots – 2 pieces
- Garlic – 1 clove
- Greens (a bunch of cilantro, dill and parsley)
- Salt and black pepper
- Tomato paste (tomato sauce) – 4 tbsp. spoons
- Tomatoes – 2 pieces
Cooking steps
- Remove the skin from the zucchini and cut into cubes. Simmer on a small window for 20 minutes.
- Chop the carrots, onions and tomatoes and simmer over low heat for 20 minutes.
- Add tomato paste (sauce), spices, salt, herbs. Cook for 10 minutes.
- Add the zucchini and let it simmer with the rest of the vegetables under the lid for about 7 minutes.
- Place the resulting mass in a blender or food processor. Grind thoroughly.
- Transfer the resulting caviar to a saucepan or saucepan and place on the fire for 5 minutes.
- Place the boiling mass into jars. They must be sterilized. Seat tightly with metal lids.
During the Soviet era, stores could not boast of a wide range of different sauces for side dishes. Squash caviar was the most popular addition to pasta, rice and potatoes.
