Summer Squash Creamed Patty Pan


2 pounds fresh patty pan or other summer squash

4 Tablespoons butter

2 Tablespoons water

1/8 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon basil leaves

1 small garlic, minced or mashed

1 cup sour cream

1 tablespoon flour


Trim ends of fresh patty pan or squash, scrub it and shred coarsely using the largest holes of your grater.  You should have about 8 cups.  Using a 10-inch or larger frying pan with a tight fitting lid, combine butter, water, pepper, salt, basil and garlic.

Place on high heat, mix in the squash, cover and cook until the squash is just tender, about 5 minutes (we found cooking it longer and actually browning the squash made it taste even better!).  Take cover off the last minute or two, if necessary, to evaporate most of the liquid.

Meanwhile, mix 1 cup sour cream with 1 tablespoon flour until smooth; stir into squash. Bring to a boil, stirring until smooth.  Enjoy!