Summer Squash Paprikash  

If 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).

2 tablespoons butter
½ red onion thinly sliced
1 teaspoon sugar (optional)
2 teaspoons paprika
5-6 pieces summer squash diced small
1 teaspoon salt
½ cup water
½ cup sour cream
1 teaspoon lemon juice

In 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.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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