Sour Cream pattypan
Sour Cream Pattypan
1/4 cup butter
2 tablespoons water
1 clove garlic, crushed
1/2 teaspoon dried whole basil
Salt and pepper, to taste
2 pounds pattypan squash, coarsely shredded
1 tablespoon flour
8 ounces sour cream
Combine first 5 ingredients in a skillet.
Bring to a boil; reduce heat to medium.
Add squash; cover and cook until tender.
Add flour; stir well.
Cook until hot and bubbly.
Remove from heat; stir in sour cream.
Yields 6 to 8 servings.
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