Vegetables
Yellow Crookneck Squash in Sour Cream
Ingredients
- ¼ cup butter or margarine
- 1 cup onion, finely minced
- 2 lb do not peel yellow summer squash, trimmed and diced
- 1 tsp salt
- ⅛ tsp pepper
- ½ cup sour cream
- 1 Tbsp parsley, chopped
Method
- Melt the butter in a large skillet over medium heat. Add the onion, squash, salt and pepper. Mix well. Cover; cook, stirring occasionally, until the squash is tender, about 15 minutes.
- Remove from heat, cool several minutes. Add the sour cream; stir gently until well mixed with the squash. Arrange in a serving dish. Sprinkle with parsley.
Notes
Rosauers recipe card VG-13 ("look for firm, heavy squashes for best quality"). Serves 6.
Original card
The recipe above was transcribed from this scan of Vera’s original card.