North Croatian Butternut Squash Stew (Buce Cuspajz) - cooking recipe

Ingredients

1000 g butternut squash
100 g onions
7 g lard
1 tablespoon flour
1 teaspoon paprika (Hungarian red, sweet, dried)
2 tablespoons vinegar
100 g sour cream
10 g dill (fresh) (optional)

Preparation

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. Saute 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.