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Pumpkin Caviar for Winter
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Pumpkin Caviar for Winter

60 min4 serv.21 февр. 2026 г.

Description

Here is a simple recipe for making pumpkin caviar for winter storage. For this recipe, I used butternut squash; it is easy to recognize by its elongated shape and bright orange flesh. It is also incredibly sweet. You can eat the finished caviar right away, or pack it into sterilized jars and keep it for winter. This appetizer is wonderful not only with bread, but also as a sauce for meat, poultry, or pasta. Good luck. Serve at the table or store in the pantry.

Instructions

  1. 1

    Step 1

    Step 1

    Line a baking sheet with foil. Wash the pumpkin, peel it, remove the seeds, and cut into small pieces. Wash the onion and bell pepper and finely chop them. Cut the celery and tomatoes as you like. Peel the garlic and finely mince it. Place all the vegetables on the baking sheet. Season with salt and pepper, add thyme, and drizzle with olive oil.

  2. 2

    Step 2

    Step 2

    Next, place the baking sheet in an oven preheated to 200 degrees for 40 minutes.

  3. 3

    Step 3

    Step 3

    Now transfer the vegetables into the blender bowl.

  4. 4

    Step 4

    Step 4

    Make a purée.

  5. 5

    Step 5

    Step 5

    Transfer the puree to a bowl and taste for salt.

  6. 6

    Step 6

    Step 6

    The roe can be transferred to a jar and stored until winter..

  7. 7

    Step 7

    Step 7

    Can I eat it already!