Summer Squash with Dilled Sour Cream
The New Revised & Updated McCall's Cookbook
Summer Squash with Dilled Sour Cream
The New Revised & Updated McCall's Cookbook
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2 1/2 pounds small summer squash 1/4 cup butter or margarine 1/2 cup sliced onion 1 1/4 teaspoons salt 1/8 teaspoon pepper 1 tablespoon snipped fresh dill 1 cup sour cream, at room temperature sprigs of fresh dill paprika Directions: Wash squash. Cut squash on diagonal into slices 1/2 inch thick. In hot butter in large skillet, sauté onion until tender, about 5 minutes. Add squash, salt, pepper, and snipped dill to skillet; toss lightly to combine. Cook, covered, over low heat, 12 to 15 minutes, or just until squash is tender. Stir occasionally. Drain squash if necessary. Turn out into serving dish. Spoon sour cream over squash. Top with dill sprigs; sprinkle with paprika. Serves 6.
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