Roasted Summer Squash Spread

10 servings
1 hr

This tasty Roasted Summer Squash Spread, also called in our family Kabachkovaya Ikra – is one of my favorite healthy squash dips along with Eggplant ”caviar”. It’s easy to make, vegetarian, and full of flavors. Perfect for spreads, bruschettas, and just enjoying on its own.


This is my interpretation of Squash Spread or Dip which has been made by my mom since I was a little girl. It’s also her favorite dish to make when squash is in season.



By the end of the summer, she’ll always have at least a few cans of this deliciousness prepared for the winter season.

Actually, Ikra can be made of different vegetables (like eggplants, pumpkins, beets, and mushrooms), but the most popular one that everyone just loves is the Summer Squash Spread aka Caviar.

And I bet you’ll fall in love with it too!



Ingredients

  • Summer Squash – I’ve used a pale green squash (similar to zucchini) for this. This type of squash is very similar to zucchini and yellow squash. It has pale green speckled flesh, light flavor but is firmer than other types of squash.

You can use this squash the same way as you would in your favorite zucchini recipes. Like others of its type, this squash has thin skin and exceptionally creamy flesh.

For this spread recipe, you can also use zucchinis, yellow squash, acorn, butternut squash.



  • Carrots – add color and sweetness.
  • Bell pepper – more ripe the better, and red is the best.
  • White or brown onions – garlic and onion are essentials in our family recipes. Use 2 medium brown onions or 1 large.
  • Garlic cloves – two large garlic cloves, minced. Depending on your location. Garlic may vary, and you may need to add more if it lacks flavor. In the end, you should feel the garlic flavor in the dish, not overpowering though.
  • Tomato paste – thick and darker red pasta, tomato puree or passtaa will not give the same results.
  • Nutmeg – season simply, but feel free to add more spices if you’re like it. Cumin, herbs, turmeric.
  • Parsley for garnish or mix in the spread in the end.

What else you’ll need for this recipe:



  • 1 oven-safe bag for cooking
  • Immersion mixer


Instructions

Heat the oven to 350 F.

Let’s start by preparing our veggies for cooking. Wash, peel the squash, and dice into cubes. Do the same with the rest veggies.

Prepare the seasoning mix by whisking together tomato paste, salt, pepper, olive oil, nutmeg.

Transfer the veggies to your oven-safe cooking bag and top up with salt, 1 garlic clove (chopped), pepper, olive oil, nutmeg, tomato paste.

Zip/close the bag and massage until all the veggies are covered in the seasonings.

Poke the bag with a toothpick in several places.

Next, transfer the veggie bag on a baking tray to the oven and bake for 50 minutes.

When ready, open the bag and place the veggies into a medium to a large pot. At this point, you’ll have some water in your bag. Some people like it, some don’t. I usually like to leave a little water in.

Add the second minced garlic clove on top and puree the vegetables with an immersion blender.

Taste again for salt and pepper.

Transfer the pot to the heated stovetop and take it to a boil, constantly stirring. Be careful, the mixture will start splashing so make sure not to leave it without attention.

Remove from heat, let it cool (It is usually served chilled).

Garnish with parsley and serve!

From this recipe, you should have around 3 cups of ready-made squash caviar.


Serving Suggestions

My favorite way to eat Ikra is to spread it all over a toasted slice of gf baguette, crackers, bruschetta, or serve with vegetables such as carrots, cucumbers, celery as a dip.


Roasted Summer Squash Spread

Recipe details

  • 10  servings
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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Ingredients


  • 2 squash
  • 2 carrots
  • 1 bell pepper
  • 2 white onion
  • 2-3 garlic cloves
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • ½ tsp black ground pepper
  • 1 tsp salt
  • Pinch of nutmeg
  • parsley for garnish

Instructions


Let’s start by preparing our veggies for cooking. Wash, peel the squash, and dice into cubes. Do the same with the rest veggies.
Prepare the seasoning mix by whisking together tomato paste, salt, pepper, olive oil, nutmeg.
Transfer the veggies to your oven-safe cooking bag and top with the seasonings mixture. Massage the veggies until fully covered in the sauce.
Poke the bag with a toothpick in several places.
Next, transfer the veggie bag on a baking tray to the oven and bake for 50 minutes.
When ready, open the bag and place the veggies into a medium to a large pot. At this point, you’ll have some water in your bag. Some people like it, some don’t. I usually like to leave a little water in.
Add the second minced garlic clove on top and puree the vegetables with an immersion blender.
Taste again for salt and pepper.
Transfer the pot to the heated stovetop and take it to a boil, constantly stirring. Be careful, the mixture will start splashing so make sure not to leave it without attention.
Remove from heat, let it cool (It is usually served chilled).
Garnish with parsley and serve!

Tips

  • From this recipe, you should have around 3 cups of ready-made squash caviar.
  • The servings amount is approximate, it really depends on how you’ll be using this rsquash spread.

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