Prepare squash: Peel, deseed (if needed), and grate the squash. Lightly salt and let it sit for 10 minutes, then squeeze out excess water.
Cook base: In a large pot, melt butter and sauté onion until translucent. Add garlic and cook 1 more minute.
Add squash: Stir in grated squash, salt, pepper, and paprika. Cook for 10–15 minutes, stirring occasionally, until softened and reduced.
Make the creamy sauce: In a bowl, whisk flour with a little cold milk to make a slurry. Add to pot along with remaining milk, stirring until it thickens slightly.
Finish: Stir in sour cream, dill, and vinegar/lemon juice. Taste and adjust seasoning (it should have a fresh, tangy balance).
Serve: Serve warm with meatballs, sausage, fried eggs, or bread.
💡 Tips & Variations:
You can skip the flour for a lighter version — just simmer longer until it naturally thickens.
For a heartier meal, add a fried egg (tükörtojás) or some smoked sausage on top.
Fresh dill is key — don’t skip it! It gives this dish its authentic Hungarian taste.
Would you like me to pair this with a traditional Hungarian meatball recipe (fasírt) that goes perfectly with tökfőzelék?
