2 Pound, washed (Yellow Straight-Neck, About 4 Small, Yellow Straight-Neck)
1⁄2 Cup (8 tbs)
Finely chopped fresh dill
Dairy sour cream
1 Cup (16 tbs)
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.