Hungarian Squash (Tökfőzelék)


Growing up, we all looked forward to the over-sized garden zucchini because we knew my Hungarian grandmother would prepare our favorite squash. She would saute grated squash and onions and somehow end up with a bowl of creamy deliciousness. The mixture was seasoned with salt, vinegar, sour cream and sprinkled with the best paprika. We never had leftovers, and I figured everyone ate their squash like this. It wasn't until I was older did I realize this wasn't the case. I knew my then-boyfriend was a keeper because he loved it, too. So needless to say our sons were introduced to Hungarian Squash very early on and like me, look forward to it each summer.


Ingredients for Hungarian Squash (Tökfőzelék):

serves 3-4


3 pounds green squash, peeled, seeded and grated

2 medium onions, chopped

2 tablespoons canola or grapeseed oil

3/4 teaspoon white vinegar

1 teaspoon paprika

3/4 cup sour cream

1 tablespoon chopped fresh dill

table salt

*Any size squash will work in this recipe.


Time-Saving Tip: Prepare the squash an hour before serving. Be sure to gently heat over low heat, so the sour cream doesn't curdle.


Let's see what we need.

We're ready to cook.



Peel and seed the squash.


Grate the squash using a hand grater. Transfer the shredded squash to a bowl and mix in 3/4 teaspoon salt. Let the mixture sit about twenty minutes and then squeeze any liquid out of the squash and set aside.


Saute the onion in 2 tablespoons of oil until softened; add the squash and vinegar. Continue cooking until the squash is tender. Now add the paprika and 3/4 teaspoon of salt. Cook another 3-4 minutes until well combined; pour in 1 1/2 cups of water and simmer for 5 minutes.


Scoop out some cooking liquid and combine with the sour cream until smooth. Once smooth add it to the squash mixture and mix well; fold in the dill and adjust seasonings.


It's ready! My family loves Hungarian Squash (Tökfőzelék). The tender squash coated with the paprika, sour cream, and dill is delicious. This dish is a great side to pork or chicken.


Enjoy!


Hungarian Squash (Tökfőzelék):

serves 3-4


  • 3 pounds green squash, peeled, seeded and grated

  • 2 medium onions, chopped

  • 2 tablespoons canola or grapeseed oil

  • 3/4 teaspoon white vinegar

  • 1 teaspoon paprika

  • 3/4 cup sour cream

  • 1 tablespoon chopped fresh dill

  • table salt

  • *Any size squash will work in this recipe.

  • Peel and seed the squash.

  • Grate the squash using a hand grater. Transfer the shredded squash to a bowl and mix in 3/4 teaspoon salt. Let the mixture sit about twenty minutes and then squeeze any liquid out of the squash and set aside.

  • Saute the onion in 2 tablespoons of oil until softened; add the squash and vinegar. Continue cooking until the squash is tender. Now add the paprika and 3/4 teaspoon of salt. Cook another 3-4 minutes until well combined; pour in 11/2 cups of water and simmer for 5 minutes.

  • Scoop out some cooking liquid and combine with the sour cream until smooth. Once smooth and it to the squash mixture add mix well; fold in the dill and adjust seasonings.

  • Time-Saving Tip: Prepare the squash an hour before serving. Be sure to gently heat over low heat, so the sour cream doesn't curdle.

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