Hungarian-Style Summer Squash with Dill (Diós Tökfőzelék)

Ingredients:

• 2 medium summer squash (or zucchini), grated or sliced
• 1 onion, chopped
• 2 tbsp oil or butter
• 1–2 tsp fresh dill (or 1 tsp dried dill)
• 1 tbsp flour
• 200 ml sour cream or yogurt
• 300–500 ml water or vegetable broth
• Salt and black pepper to taste
• 1 tsp vinegar or lemon juice (optional)

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Instructions:

1. Heat oil or butter in a pot and sauté the onion until soft.
2. Add the grated squash and cook for 5–7 minutes.
3. Pour in water or broth and simmer for 10–15 minutes.
4. In a small bowl, mix flour with sour cream until smooth.
5. Stir this mixture into the pot to thicken.
6. Add dill, salt, and black pepper.
7. Cook for another 2–3 minutes.
8. Add a little vinegar or lemon juice if you like a slight tang.