Summer Squash With Sour Cream

"I was looking for a recipe to use up all the summer squash in my garden, I think I found a good one!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by sweetcakes photo by sweetcakes
Ready In:
18mins
Ingredients:
8
Serves:
4

ingredients

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directions

  • In a large saucepan, bring 1/2 inch of water to a boil over high heat.
  • Add the squash and onion.
  • Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
  • Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
  • Cook and stir over low heat until heated through (do not boil).
  • Pour over the vegetables; stir until mixed.

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Reviews

  1. Loved the dill flavor and the tang of the sour cream. I did add more salt and some black pepper too.
     
  2. We REALLY wanted to like this dish, but it was far too bland for us. All I could taste was the dill and sour cream, it was far too strong for the delicate squash. The directions were clear and concise and it cooked up like a dream, but it just wasn't to our tastes.
     
  3. Yes, this is a good one! I used lowfat sour cream to cut some fat. I loved the dill flavor and the subtle kick of the cayenne. Thanx for a new summer squash recipe. It's one of my favorite summer veggies!
     
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