1 kilo squash
1 soup spoon olive oil
1/2 glass yoghurt
2 cloves crushed garlic
a little salt
the juice of half a lemon
Peel and cut the squash into small pieces. Boil until they are well cooked, then drain with a strainer and squeeze lightly to remove all the water.
Pour into a soup plate and mash with a fork. Add the oil, garlic, salt, water, and lemon juice. Mix. Decorate with black olives, egg slices, or tomato slices.