Summer Squash With Spiced Lime Sour Cream Recipes

GIGI'S SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
• Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​
• In a bowl, combine the condensed soup and sour cream and blend well.
• Add the well-drained sliced squash to the sour cream and soup mixture.
• Spoon the squash mixture into the prepared baking dish.
• Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
• Bake on the lowest rack of the preheated oven for 20 minutes.
• Serve and enjoy.

EASY CREAMY SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
• Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
• Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
• Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

SUMMER SQUASH WITH SOUR CREAM

Steps:

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

SUMMER SQUASH WITH SPICED LIME SOUR CREAM RECIPE

Steps:

• Toss the squash with 1 teaspoon kosher salt and let sit for 20 to 30 minutes; pat dry with a paper towel.
• Heat some oil a large skillet over medium to medium-high heat. In batches, add the squash cut-side down and sear until browned, 3 to 5 minutes; flip and cook 1 to 2 minutes more. Transfer to a platter.
• In a small bowl, combine the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. As needed, thin out the sauce with a little bit of water to get it to drizzle. Taste and season with salt or more hot sauce as desired.
• To served, drizzle the sauce over the cooked squash on the platter, sprinkle with some cilantro, and place a few lime wedges on the side.

SUMMER SQUASH CASSEROLE

Steps:

• In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
• In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
• Fold in the zucchini mixture; set aside.
• In a smaller bowl, toss the stiffing mix and melted butter.
• Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
• Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
• Bake, uncovered, at 350° for 25-30 minutes or until heated through.