Summer Squash With Spiced Lime Sour Cream Recipes

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SUMMER SQUASH WITH SPICED LIME SOUR CREAM RECIPE



Summer Squash with Spiced Lime Sour Cream Recipe image

Sautéed summer squash or zucchini get drizzled with a spiced sour cream and lime sauce. Sprinkle some chopped cilantro over top for added freshness.

Provided by The Hungry Hutch

Time 45m

Number Of Ingredients 10

1 pound summer squash or zucchini, halved and scored
1 teaspoon kosher salt, plus more to taste
Vegetable oil, for searing
1/2 cup sour cream
1 lime, zested and juiced, plus more lime wedges for serving
1 teaspoon hot sauce, or to taste
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
Chopped fresh cilantro, for serving

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 WITH SOUR CREAM



Summer Squash With Sour Cream image

I was looking for a recipe to use up all the summer squash in my garden, I think I found a good one!

Provided by sweetcakes

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb summer squash
1 medium yellow onion, halved and thinly sliced
3/4 cup sour cream
1 tablespoon flour
2 tablespoons milk
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 dash ground red pepper cayenne

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.

Nutrition Facts : Calories 134.4, Fat 9.6, SaturatedFat 5.9, Cholesterol 20, Sodium 175.3, Carbohydrate 10.3, Fiber 1.7, Sugar 3.8, Protein 3.5

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