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Hungarian Squash

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1 small onion, chopped
1 clove garlic
2 tbsp butter
4 cups cubed winter squash
1 tsp paprika
1 tsp dill weed
2 tbsp chopped parsley
1 cup yogurt or kefir, beaten smooth
1 tsp salt

Saut?nion and garlic in butter. Add squash and cover, simmer for 15 to 20 minutes on low heat. If the squash is very starchy, it might need one half cup water added midway. If liquid is left after squash is cooked, uncover, cook and stir until it evaporates.

When squash is tender, add the remaining ingredients. Heat very gently until it is warmed through. If you heat it too much, the yogurt will separate still tasty, but less attractive!

Source: alive Magazine (pre-2000)

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