Summer Squash with Dill Recipe
Ingredients
| Summer squash | 1 1/2 Pound | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), finely chopped | |
| Water | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon | |
| All-purpose flour - 1 tablespoon | ||
| Parsley - chopped | ||
Directions
GETTING READY
1) Wash the squash and cut the ends.
2) Cut the squash into 1/2-inch slices.
3) Preheat the oven at 350 degrees.
MAKING
4) Take a casserole and put butter into it. Melt the butter in the preheated oven.
5) Take out the casserole and place the sliced squash and onion.
6) Sprinkle salt, pepper and little water.
7) Bake for 40 minutes at 350 degrees.
8) Take a bowl and mix sour cream, dill weed and flour.
9) Take out the casserole from the oven and add sour cream mixture. Blend all the mixture well.
10) Bake for 15 more minutes.
SERVING
11) Garnish the dish with chopped parsley and serve.
1) Wash the squash and cut the ends.
2) Cut the squash into 1/2-inch slices.
3) Preheat the oven at 350 degrees.
MAKING
4) Take a casserole and put butter into it. Melt the butter in the preheated oven.
5) Take out the casserole and place the sliced squash and onion.
6) Sprinkle salt, pepper and little water.
7) Bake for 40 minutes at 350 degrees.
8) Take a bowl and mix sour cream, dill weed and flour.
9) Take out the casserole from the oven and add sour cream mixture. Blend all the mixture well.
10) Bake for 15 more minutes.
SERVING
11) Garnish the dish with chopped parsley and serve.
Chef
