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.
Serving size: Complete recipe
Calories 448 Calories from Fat 259
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 72 mg24%
Sodium 766.8 mg31.9%
Total Carbohydrates 36 g12.1%
Dietary Fiber 7.8 g31.2%
Sugars 11.2 g
Protein 14 g28.1%
Vitamin A 28.8% Vitamin C 96%
Calcium 13.5% Iron 22.5%
*Based on a 2000 Calorie diet