Thursday, June 12, 2014

Creamed Patty Pan or Summer Squash

Just another favorite Squash recipe. I can't seem to get enough of them. I love Squash.

2 pounds Patty Pan or any other Summer Squash, un peeled.
Shred coarsely on the large holes of a hand grater. At least 8 cups.

In a 10" cast iron skillet with a lid:
4 TBS Butter
2 TBS Water
1/8 tsp Black Pepper
1/2 tsp Salt
1/2 tsp Fresh Chopped Basil Leaves
1 Garlic Clove, minced

Place on Medium - High heat and stir until Butter melts.
Add Squash and cover.
Simmer on Medium  heat for 3 minutes.
Remove cover and cook an additional 2 - 3 minutes. Some of the liquid should begin to evaporate.

In a small bowl:
1 C Sour Cream
1 TBS Flour
Mix well until smooth.
Add to Squash.
Bring to a boil on Medium heat.
Stir until smooth.

Serve Hot.

Peace in the Kitchen!

No comments:

Post a Comment