Squash Stew

Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.
2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.
3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.