Yellow Squash with Sour Cream
| Category | Vegetable
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 8 |
| Source | Joan Anderson |
| Comment | |
Ingredients
- 2 3/4 pounds small summer squash
- salt
- butter
- 2/3 cup finely chopped onion
- 1 1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fressh dill
- 2 teaspoons vinegar
- 1 cup sour cream
Directions
Wash squash. Cut in quarters lengthwise; scoop out seeds. Cut into long, thin strips. Sprinkle with salt; let stand 1/2 - 1 hour. Drain and squeeze gently to remove excess moisture. In 1/2 cup hot butter in larrge skillet, saute onion until golden and tender about 5 minutes. Remove from heat. Stir in squash along with remaining butter, paprika. salt, pepper , dill and vinegar. Cook uncovered over medium heat, stirring accasionally, until squash is tender - about 15 minutes. Stir in sour cream, reheat gently. This recipe has a rediculous amount of fat in it. I think it could be altered a lot and still taste good. 3/4 cup of butter! Ridiculous!
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