Summer Squash with Dill (Kapros Tök)

Summer Squash with Dill (Kapros Tök)

Tender grated squash simmered in a tangy, dill-flecked sour cream sauce.

Total 40 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Hungarian side dish transforms humble summer squash into something rich and fragrant, with fresh dill and a sour cream sauce lightly thickened with flour. It's a traditional accompaniment to roasted or grilled meats, and comes together quickly on the stovetop using squash you likely already have on hand.

Ingredients

  • 2 pounds summer squash or zucchini, grated
  • 1 tablespoon salt, for drawing out moisture
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon white vinegar
  • 0 salt, to taste

Method

  1. Place the grated squash in a colander, toss with 1 tablespoon salt, and let drain for 15 minutes to release excess moisture.

  2. Squeeze handfuls of the drained squash firmly to remove as much liquid as possible, then set aside.

  3. Melt the butter in a 9-inch skillet over medium heat, then add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  4. Stir in the garlic and cook until fragrant, about 30 seconds.

  5. Add the squeezed squash to the skillet and cook, stirring often, until it softens and most of the remaining liquid evaporates, about 8 minutes.

  6. Sprinkle the flour over the squash and stir well to coat evenly, cooking for 1 minute to remove the raw flour taste.

  7. Reduce the heat to low and stir in the sour cream, dill, paprika, and black pepper until the sauce is smooth and lightly thickened, about 3 minutes.

  8. Stir in the vinegar, taste, and season with additional salt as needed.

  9. Transfer to a serving dish and serve warm, garnished with extra fresh dill if desired.

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    Summer Squash with Dill (Kapros Tök)

    This Hungarian side dish transforms humble summer squash into something rich and fragrant, with fresh dill and a sour cream sauce lightly thickened with flour. It's a traditional accompaniment to roasted or grilled meats, and comes together quickly on the stovetop using squash you likely already have on hand.

    40 min 4 servings 185 cal

    Ingredients

    • 2 pounds summer squash or zucchini, grated
    • 1 tablespoon salt, for drawing out moisture
    • 2 tablespoons unsalted butter
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 cup sour cream
    • 1/4 cup fresh dill, chopped
    • 1 teaspoon paprika
    • 1/2 teaspoon black pepper
    • 1 teaspoon white vinegar
    • 0 salt, to taste

    Method

    1. 1

      Place the grated squash in a colander, toss with 1 tablespoon salt, and let drain for 15 minutes to release excess moisture.

    2. 2

      Squeeze handfuls of the drained squash firmly to remove as much liquid as possible, then set aside.

    3. 3

      Melt the butter in a 9-inch skillet over medium heat, then add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 30 seconds.

    5. 5

      Add the squeezed squash to the skillet and cook, stirring often, until it softens and most of the remaining liquid evaporates, about 8 minutes.

    6. 6

      Sprinkle the flour over the squash and stir well to coat evenly, cooking for 1 minute to remove the raw flour taste.

    7. 7

      Reduce the heat to low and stir in the sour cream, dill, paprika, and black pepper until the sauce is smooth and lightly thickened, about 3 minutes.

    8. 8

      Stir in the vinegar, taste, and season with additional salt as needed.

    9. 9

      Transfer to a serving dish and serve warm, garnished with extra fresh dill if desired.