Summer Squash In Sour Cream
A light and creamy summer squash dish with fresh dill and sour cream, perfect for warm weather and a quick side for family meals or outdoor gatherings.
Ingredients
Instructions
- Cut the summer squash into 1/4 inch crosswise slices.
- Cook the squash in boiling water for 3 minutes and drain thoroughly.
- Heat the butter in a pan and cook the sliced onion until soft.
- Add the crushed dill seed, salt, and pepper to the onion and cook for 1 minute.
- Add the cooked squash to the pan and cook for an additional 3 minutes.
- Remove from heat and stir in the sour cream and cider vinegar.
- Serve immediately.
Tips & Substitutions
For added flavor, consider using fresh dill instead of dill seed. If you prefer a creamier texture, increase the amount of sour cream. You can also substitute Greek yogurt for a tangier taste. If summer squash is unavailable, zucchini works as a great alternative. For a bit of heat, add a pinch of red pepper flakes when cooking the onions.
Serving Suggestions
Serve this dish as a side to grilled meats or alongside a fresh salad for a light meal. It pairs beautifully with Rye Party Squares or can be enjoyed on its own for a vegetarian option. Consider garnishing with fresh dill or chives for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, stirring gently until heated through, or microwave for 1-2 minutes, ensuring not to overheat as the sour cream can separate.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash In Sour Cream contains roughly 304 calories, with 3g protein, 13g carbohydrates, and 27g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 894mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can prepare the squash and onion mixture in advance. Simply follow the first five steps of the recipe, then cool and refrigerate. When ready to serve, reheat gently and stir in the sour cream and cider vinegar just before serving for the best flavor.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream, providing a similar tangy taste and creaminess. If you're looking for a dairy-free option, try using coconut cream or a vegan sour cream alternative, ensuring it has a similar consistency.
Is this recipe suitable for freezing?
While this dish can technically be frozen, the texture of the squash and sour cream may change upon thawing. If you choose to freeze it, omit the sour cream before freezing, and stir it in after reheating for better results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).