Yellow summer squash prepared in a deliciously creamy sauce with fresh dill.
Slice the squash into evenly thin 1/4-inch slices (use a mandoline slicer if necessary). Sprinkle slices with salt and let stand in a drainer for one hour. Then rinse, drain, and squeeze dry.
Melt the butter in a large skillet and saute the onion in the butter over medium-low heat until the onion is soft and translucent. Remove pan from heat. Stir in the squash, paprika, salt, pepper, and vinegar. Cook over medium heat until squash is soft, about 15 minutes. Stir in sour cream and dill and heat under low heat until dish is warm, about 3-4 more minutes. Serve warm.