6 squash (frozen, available at supermarkets)
2 cloves of garlic, minced
1 medium onion, chopped
1 sprig of thyme
2 leaves of parsley
5 leaves of mint
2 tablespoons white wine
200 ml olive oil
To taste: Salt
Sauce
200 g butter
1 onion, cut into four pieces
1 cinnamon stick
6 crabs (or other berries)
1 bottle white wine
5 tablespoons water
1 bunch of green grapes without seeds
5 tablespoons pomegranate jelly
1 tablespoon cornstarch
6 squash (frozen, available at supermarkets)
2 cloves of garlic, minced
1 medium onion, chopped
1 sprig of thyme
2 leaves of parsley
5 leaves of mint
2 tablespoons white wine
200 ml olive oil
To taste: Salt
Sauce
200 g butter
1 onion, cut into four pieces
1 cinnamon stick
6 crabs (or other berries)
1 bottle white wine
5 tablespoons water
1 bunch of green grapes without seeds
5 tablespoons pomegranate jelly
1 tablespoon cornstarch
Leave the squash to marinate for 1 hour, with onion, garlic, wine, and spices
In a pan, heat the olive oil over low heat
Add the squash pieces slowly and let them brown, stirring occasionally
After all the squash is browned, add the marinade and let the spices simmer without scorching
Add the squash back to the pan and reduce the heat
Cook until the meat is tender, adding water as needed
Remember: The heat should be very low. Reserve
Sauce
In a pan, melt the butter over medium heat
Add the onion, thyme, parsley, and mint
Let them brown slightly
Add the wine gradually and wait for it to boil
Reduce the sauce by half
Add the pomegranate jelly and cornstarch mixture (if needed) to thicken the sauce
Add the grapes
Serve the stuffed squash with the sauce, accompanied by toasted rice and a green salad.
