Directions:
- Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).
- Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.
- Melt lard and add finely minced onion. Sauté onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.
- Add red paprika and some more water.
- Squeeze squash with hands to remove water from it and than add into a pot. Stir it and add some fresh water to cover it.
- Cook gently (it can easily burn) until butternut squash is soft. Before serving add minced dill and sour cream. Serve with pork schnitzels and potato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.62 Kcal (802 kJ) | ||
| Calories from fat | 45.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 10.41mg | 3% | |
| Sodium | 82.99mg | 3% | |
| Potassium | 1005.8mg | 21% | |
| Total Carbs | 36.82g | 12% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 4.2g | 8% | |
| Vitamin C | 56.6mg | 94% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 2.9mg | 16% | |
| Calcium | 174.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 60.64 Kcal (254 kJ) | ||
| Calories from fat | 14.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 8% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 3% | |
| Sodium | 26.26mg | 3% | |
| Potassium | 318.32mg | 21% | |
| Total Carbs | 11.65g | 12% | |
| Sugars | 1.92g | 24% | |
| Dietary Fiber | 1.9g | 24% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 17.9mg | 94% | |
| Vitamin A | 0.8mg | 84% | |
| Iron | 0.9mg | 16% | |
| Calcium | 55.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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