you have Hungarian paprika that would be best, but otherwise,
as with any dried spice make sure that it is fresh (You
should have purchased it in the last 3-6 months, if
possible, everything changes over time).
½ red onion thinly
1 teaspoon sugar (optional)
2 teaspoons paprika
5-6 pieces summer squash
1 teaspoon salt
½ cup water
½ cup sour cream
1 teaspoon lemon juice
a large sauté pan, over medium heat, melt the
butter and add the onions, cooking them for about 3-5
minutes. Stir in the sugar and paprika, until well combined.
Add the summer squash and sprinkle with salt, stir well,
then add the water. Cook uncovered stirring every few
minutes, until the squash is tender, about 6 minutes
total. Remove from the heat and add the sour cream and
lemon juice. Enjoy right away.