Summer Squash With Sour Cream

1. 1

   In a large saucepan, bring 1/2 inch of water to a boil over high heat.

2. 2

   Add the squash and onion.

3. 3

   Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.

4. 4

   Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.

5. 5

   Cook and stir over low heat until heated through (do not boil).

6. 6

   Pour over the vegetables; stir until mixed.

* Per serving · 4 servings · Values may vary.

No additional tips available.