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Dilled Summer Squash

Dilled Summer Squash

"You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter."
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20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.


  • Nutritional Analysis: One serving (3/4 cup) equals 44 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 22 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Read all reviews 4
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Hubby really enjoyed eating fresh squash from his garden! Make sure not to cut the slices too thin and cook for the full 15 minutes or the squash will be mushy. I cut 1/2 inch slices and cooke...

I love summer squash and could eat it six ways from Sunday. This ended up being excellent but I did change the cooking method. Since the squash contains enough water on its own, I omitted the w...

Good basic dish. I also just sauteed it in olive oil and added salt, didn't do the part with the water.

Very bland.

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