North Croatian Butternut Squash Stew (Buce Cuspajz)
Per serving
This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old.
Ingredients
4 serv.Step-by-step instructions
- 1
Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).
- 2
Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.
- 3
Melt lard and add finely minced onion. Sauté onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.
- 4
Add red paprika and some more water.
- 5
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.
- 6
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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