Summer Squash with Sour Cream

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Young squash is a natural convenience food—no peeling, no seeds big enough to need removing


  • 2 lbs. squash, cut in 1″ strips
  • 1 tsp. salt
  • c. chopped onion
  • 2 tblsp. butter or regular margarine
  • 1 c. dairy sour cream
  • 4 tsp. flour
  • Paprika


  • Sprinkle squash with salt; let stand 1 hour to improve flavor; drain.
  • Cook squash and onion in butter over low heat. When squash is tender, add sour cream mixed with flour. Bring to a boil; remove from heat. Sprinkle with paprika.