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

1. 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.
2. 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.

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