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I grew up on főzelék. Speaking of which, among the wide variety of squashes we can buy, marrow squash never made it into the mainstream here. I have been craving kapros tökfőzelék [Hungarian dilled marrow squash stew] for years, but marrow squash is next to impossible to find. We could order the seeds, but by the time I remember we are always several months behind with the planting. Now would be the time to make it with dill growing in the garden.

Marrow Squash

Marrow squash is sliced on the mandolin and prepared the same way as any főzelék. Cook it with fresh dill and serve it with full fat sour cream. Click on the link: Market vendor is selling marrow squash.

Necessity being the mother of invention, I turned to the squash most resembling marrow squash in flavour; ye old faithful, spaghetti squash. The preparation of course is different; spaghetti squash is much more delicate than marrow squash. I cooked the squash, added a dilled white sauce and the sour cream. The texture was a bit different, but the flavour came pretty close to tökfőzelék.

1 cooked spaghetti squash
1 batch of white sauce
4 Tbsp chopped dill
1 tsp sugar
1 Tbsp white wine vinegar
1/2 cup full fat sour cream
salt to taste
more sour cream for serving

  • Cook the spaghetti squash in the microwave and set it aside to cool it down a bit.
  • Meanwhile prepare the white sauce.
  • Add the dill and bring it to a slow simmer.
  • Stir in the sugar and the white wine vinegar.
  • Remove from heat.
  • Fluff up the spaghetti squash and scoop out all the strands.
  • Add the spaghetti squash strands to the white sauce and heat it though.
  • Adjust the salt.
  • Stir in the sour cream and remove from heat. Do not boil with the sour cream.
  • Serve immediately with more sour cream.



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