Summer squash has started to appear in local greenmarkets and reminds me of a yellow squash dish my mother used to make. We grew squash in our garden and I always preferred sauteed squash to baked. After trying to recreate the dish from memory, I found that the addition of smoked paprika really made this a more interesting dish and have added up to a tablespoon depending on my mood.
This makes a great side dish and also stands alone over pasta, lentils or quinoa. Vegans can omit the sour cream – I find that doubling the vinegar works well when making the dish without dairy.
- 1 LB Squash (sliced thin – summer, yellow, zucchini, sunburst, pattypan)
- 1 TB Lucini Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Ground pepper
- 1/4 C Onions, (scallion, etc.)
- 1/2 tsp Lucini Pinot Grigio Wine Vinegar
- 1/4 C Sour Cream (or yogurt)
- 2 tsp Smoked Paprika
- 1/4 C Lucini Stravecchio Parmigiano Reggiano (optional)
Cut the squash into 1/4 inch thick discs (if using patty pan, half or quarter for similar size)
Heat oil in a large skillet and cook the onion and garlic over medium heat until the garlic just starts to brown. Add squash and cook for 3 minutes, stirring often. Add the salt, pepper and paprika and mix well. Continue cooking until the larger discs of squash just starts to wilt. Pour in the sour cream or yougurt and stir until well distributed.
Remove from heat. Add the parmigiano (if using) and season to taste with salt, pepper and paprika. Ready to serve.