Ingredients

1 1/2 lb. yellow summer squash
salt
1 Tbsp. butter
1 medium onion, minced
1 C. water
2 Tbsp. cider vinegar
2 Tbsp. minced fresh dill
1/2 C. sour cream
2 tsp. paprika

Cooking Instructions

Peel squash and shred or grate coarsely into slivers, about 1/2″ long. Place in a large bowl, salt well, and let stand for 10 minutes. Squeeze the water from the squash with your hands, eliminating as much liquid as possible. Melt the butter in a large deep skillet and Saute the minced onion. Add the squash, the water, vinegar, and dill. Cover tightly and cook slowly for 40 minutes or until the squash is very tender. Stir in the sour cream and the paprika. Salt to taste. Heat through gently but thoroughly. Serve garnished with a sprinkling of minced fresh dill or a dusting of paprika.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: