North Croatian Butternut Squash Stew (Buce Cuspajz)

READY IN: 1hr 50mins
SERVES: 4
YIELD: 4 portions
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. Sauté 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.
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