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Summer Squash In Sour Cream

Farm.Fares's picture
Ingredients
  Summer squash 2 1⁄2 Pound (Crookneck, Cymlings, Etc.)
  Boiling salted water 2 Cup (32 tbs) (Adjust Quantity As Required)
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Small, thinly sliced
  Dill seed 1 Teaspoon, crushed
  Salt To Taste
  Freshly ground pepper To Taste
  Sour cream 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Teaspoon
  Minced dill weed/Parsley 1⁄4 Cup (4 tbs)
Directions

Cut the squash into crosswise 1/4-inch slices.
Cook in boiling salted water to cover in a covered saucepan for 3 minutes and drain thoroughly.
Pat dry with paper towels.
Heat the butter and cook the onion in it until soft.
Add the dill seed, salt and pepper and cook for 1 more minute.
Add the squash and cook over medium heat for 3 minutes or until tender but still crisp.
Remove from the heat and stir in the remaining ingredients.
Toss with 2 forks and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Summer, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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