Recipes to help you find old and new ways to use that garden bounty.
Summer Squash with Sour Cream
3 Tablespoons butter or olive oil
1 onion, sliced
2 pounds yellow crookneck squash, sliced
1 cup sour cream
Salt and pepper to taste
Heat the butter, add the onion and cook until translucent.
Add the sliced squash and continue cooking until lightly browned.
Add the sour cream and simmer until squash is tender.
Add salt and pepper to taste. Sprinkle with paprika.
2 pounds summer squash, sliced or diced
3 Tablespoons butter, separated
1 egg, beaten
2 tablespoons brown sugar
1 Tablespoon flour
½ cup milk
½ cup bread crumbs
salt and pepper to taste
paprika and nutmeg
Steam the squash over boiling water about 30 minutes or until tender.
Mash the squash, add 2 Tablespoons of the butter, the egg and the brown sugar. Set aside.
In a small saucepan, heat the remaining tablespoon of butter. Add 1 Tablespoon of flour, stir and fry for a minute to make a roux. Add the milk and cook until thick.
Add the white sauce to the squash mixture. Season to taste with salt and pepper.
Place in a greased casserole. Top with bread crumbs.
Sprinkle with paprika and a dash of nutmeg.
Bake in a 375 degree oven for about 30 minutes or until browned.