Squash In Caraway Sauce
|Squash||1 , peeled, seeded and cut into large cubes|
|Chicken stock/Veal stock||250 Milliliter (1 Cup)|
|Caraway seeds||2 Teaspoon|
|White wine vinegar||1 Tablespoon|
Put the squash cubes into a colander, sprinkle with 2 tablespoons of salt and set aside for 15 minutes.
Rinse off the salt and drain the squash well.
Melt the butter in a large saucepan and stir in the flour to make a roux.
Gradually stir in the stock and cook, stirring, until the sauce has thickened.
Add the caraway seeds, vinegar, squash and seasoning to taste.
Cover the pan and simmer over very low heat for 20 minutes.