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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


  1. Combine first 5 ingredients in a skillet. Bring to a boil; reduce heat to medium.
  2. Add squash; cover and cook until tender.
  3. Add flour; stir well. Cook until hot and bubbly.
  4. Remove from heat; stir in sour cream.

Yield: 6 to 8 servings


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