North Croatian Butternut Squash Stew (Buce Cuspajz)

1. 1

   Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).

2. 2

   Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.

3. 3

   Melt lard and add finely minced onion. Saute onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.

4. 4

   Add red paprika and some more water.

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.