Recipe

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• 1 lb summer squash
• 1 medium yellow onion, halved and thinly sliced
• 3/4 cup sour cream
• 1 tbsp flour
• 2 tbsp milk
• 1/2 tsp dried dill weed
• 1/4 tsp salt
• 1 dash ground red pepper cayenne

• 1 In a large saucepan, bring 1/2 inch of water to a boil over high heat.
• 2 Add the squash and onion.
• 3 Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain.
• 4 Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper.
• 5 Cook and stir over low heat until heated through (do not boil).
• 6 Pour over the vegetables; stir until mixed.