Ingredients Serves 8
- 1 carrot
- 2 onions
- 1 clove garlic
- 1/2 chili pepper
- 3 yellow squashes or zucchini
- 4 tbsp oil
- 1 tbsp tomato paste
- 2 tbsp apple vinegar
- 1 tsp sugar
- 2 tsp salt
Peel the onion, garlic and carrot. Remove the seeds from the chili pepper. Cut the onion into half moon slices, cut the carrot into circles, chop up the garlic and chili pepper.
Slice the squash into 1/2 inch circles. Grease the baking sheet, lay squash circles in a single layer.
Heat oven to 400 F (200 C). Place the baking sheet to the oven and roast for 30 minutes.
Place the roasted squash into a colander, push with a spoon to remove excess liquid.
While the squash is in the oven, prepare the other veggies. In a skillet heat the oil, add the garlic and pepper, cook over medium heat for one minute.
Then add the carrot and saute for 2 minutes.
Add the onion, reduce heat to medium-low and cook for 10 minutes until the vegetables are tender. Add the tomato paste, sugar, salt and vinegar, mix well and remove from heat.
Puree the squash and fried vegetables with a hand blender. Serve cold. You will get about 1.5 pint/700 ml amazing squash pate.