Food recipes
North Croatian Butternut Squash Stew (Buce Cuspajz)
North Croatian Butternut Squash Stew (Buce Cuspajz) Ingredients: squash, winter, butternut, raw onions, raw lard wheat flour, white, all-purpose, unenriched spices, paprika vinegar, distilled cream, sour, cultured dil...
North Croatian Butternut Squash Stew (Buce Cuspajz)
Ingredients:
squash, winter, butternut, raw
onions, raw
lard
wheat flour, white, all-purpose, unenriched
spices, paprika
vinegar, distilled
cream, sour, cultured
dill weed, fresh
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.
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.
Ingredients:
squash, winter, butternut, raw
onions, raw
lard
wheat flour, white, all-purpose, unenriched
spices, paprika
vinegar, distilled
cream, sour, cultured
dill weed, fresh
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.
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.