Creamed Squash

This is an easy, delicious side dish made from zucchini. Jenn admits that it is one of her favorites, and she has made it herself. So I gave her half of what I made.
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Creamed Squash

  • 2 lbs. fresh zucchini squash.
  • 4 Tablespoons butter
  • 2 Tablespoons water
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1 heaping Tablespoon flour

Coarsely grate zucchini. Using a 10″ or large frypan with a tight lid, combine the butter, water, pepper salt, basil and garlic. Place on high heat; mix in squash. Cover and cook about 5 minutes or until tender. Remove lid and cook to evaporate the liquid—about 5 to 10 minutes. Meanwhile, mix together the sour cream and flour. Mix until smooth; stir into squash mixture. Bring to a boil stirring until blended into a smooth sauce.

While I don’t think any hints are necessary for you to have success with this recipe, I will explain what I did and think. First, the two pounds of grated zucchini takes a large space. It cooks down, but you need to start with a large pan. I used the 12 inch sauté pan, but remember you need a pan with a lid.

It took me a couple minutes longer than 10 to evaporate the water, but then, I don’t like to turn the burner all the way to “high”. I tend to keep the burner about 70-80% of “high” when the recipe calls for high heat.
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When I served myself some of the Creamed Squash, I felt that the salt was not as strong as I would like it. However, I won’t change the recipe, but instead will add salt from the shaker on the table.

I hope you will try this delicious side dish of zucchini, and find it as good as I say it is.

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