You can substitute greek-style yogurt for the sour cream, but you’ll lose some authenticity…

2 T butter or olive oil
1 c diced onion
2 t sweet (Hungarian) paprika
1 t poppy seeds, optional
1 t sugar, optional
4 c diced yellow summer squash
1/2 t salt
1/3 c water or broth
2 T all-purpose flour
3/4 – 1 c sour cream
1 t lemon juice

1. In a large skillet, melt butter or heat olive oil over medium heat. Add the onion and sauté for about 5 minutes, until the onion is soft. Stir in the paprika, as well as the poppy seeds and sugar, if using. Cook for about a minute.

2. Add the squash, salt and water. Cook, uncovered, until the water evaporates and the squash has softened, about 5 minutes, stirring occasionally.

3. Sprinkle the flour over the squash mixture. Stir to mix in and cook, stirring, for about a minute or until the flour loses its rawness. Add the sour cream and lemon juice. Stir to coat everything with the sour cream. Cook an additional couple of minutes, until the sauce thickens. Serve hot.