Squash spreads

Name: Squash spreads
Yield: 4
Ingredients: Pepper; ½ tsp Nutmeg; 1 clove Garlic; 1 tsp Salt; 2 tbsp Minced parsley; 2 tbsp Chopped spinach, silver asking or Sorrel; 2 tbsp Parmesan cheese; 250 g Boiled potatoes; 250 g Squash; 4 Eggs

Cold cuts

Cook time: 0 min.
Servings: 4

Ingredients for Squash spreads

		Pepper
½	tsp	Nutmeg
1	clove	Garlic
1	tsp	Salt
2	tbsp	Minced parsley
2	tbsp	Chopped spinach, silver asking or Sorrel
2	tbsp	Parmesan cheese
250	g	Boiled potatoes
250	g	Squash
4		Eggs

Instructions for Squash spreads

To prepare the Squash spreads recipe, please follow these instructions:

Pil the potatoes and cut them into small cubes. Bring them in a greased dish and sprinkle salt and pepper over. Clean and tear the squash roughly and shake them approx. 5 min in oil.

Stir the eggs in a bowl and add parsley, spinach, fried cheese, garlic and muskat. Mix the roasted squash and pour over the potatoes. Sprinkle with a little oil and leave the oven in the oven approx. 190 degrees for half an hour.

The apple must not be heated again, as parsley and spinach do not tolerate this. Tomato dishes for decoration. Good for use on lettuce leaves in sandwiches.

Squash spreads

Ingredients for Squash spreads

Instructions for Squash spreads

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