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Summer Squash With Dill

Charles.Durand's picture
Ingredients
  Summer squash 2 Pound, washed (Yellow Straight-Neck, About 4 Small, Yellow Straight-Neck)
  Boiling water 1⁄2 Cup (8 tbs)
  Finely chopped fresh dill 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Sugar 2 Teaspoon
  Paprika 1⁄2 Teaspoon
Directions

Trim ends from squash and cut squash into thin, crosswise slices.
Put into a large saucepan with water, dill, and salt.
Cover and simmer 15 minutes, or until just tender; drain.
Meanwhile, thoroughly heat remaining ingredients in the top of a double boiler over boiling water, stirring constantly.
Gently toss cooked squash with sauce.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Summer
Ingredient: 
Vegetable

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 643 Calories from Fat 416

% Daily Value*

Total Fat 47 g73%

Saturated Fat 26.9 g134.6%

Trans Fat 0 g

Cholesterol 119.6 mg39.9%

Sodium 1184.2 mg49.3%

Total Carbohydrates 52 g17.3%

Dietary Fiber 11.2 g44.7%

Sugars 38.6 g

Protein 17 g33%

Vitamin A 104.7% Vitamin C 289.1%

Calcium 42% Iron 26.8%

*Based on a 2000 Calorie diet

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Summer Squash With Dill Recipe