Instructions
- Prepare the squash:
Wash and slice the summer squash into even rounds. Pat dry if needed. - Cook the aromatics:
In a large skillet, melt the butter over medium heat. Add the onion and sauté until soft and translucent (about 3–4 minutes). Add the garlic and cook for another 30 seconds until fragrant. - Add the squash:
Stir in the sliced squash. Cook, stirring occasionally, until tender but not mushy—about 6–8 minutes. - Season:
Sprinkle the paprika over the squash and stir well. Add salt and pepper to taste. - Finish with dill:
Remove the pan from heat and stir in the fresh dill. If you like, swirl in sour cream for a creamy variation. - Serve:
Serve warm or at room temperature. This pairs beautifully with roasted meats, Hungarian sausages, or as part of a light vegetarian meal.
💡 Tips:
- For extra Hungarian flair, add a pinch of caraway seeds with the onions.
- Avoid overcooking the squash—keep it slightly firm for texture.
- This dish also works well cold as a summer salad.
If you want, I can also give you a quick stovetop + light cream version that’s extra silky and perfect for a Hungarian summer dinner. Do you want me to do that?