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Yellow Squash in Creamy Caper Sauce

Yellow Squash in Creamy Caper Sauce

Elegant presentation and a great way to add new zing to squash.
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Serves 4

  • 7 cups Pictsweet frozen Sliced Yellow Squash, thawed
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup whipping cream
  • 2 tablespoons drained capers
  • 1 tablespoon minced fresh dill weed
  • Pepper to taste
  • Dash of Tabasco


Sprinkle lemon juice and salt on thawed squash and drain for 30 minutes. Heat butter in a large skillet and add squash. Cook, stirring constantly for 5 minutes or until tender. Remove squash to a warm serving dish. Add cream to skillet. Cook, over medium heat, stirring constantly about 10 minutes or until sauce is reduced to about 1/2 cup. Stir in remaining ingredients. Pour over squash and serve immediately.

Nutritional Info

  • Serving Size: Serves 4
  • Calories: 200
  • Total Fat: 18g
  • Cholesterol: 60mg
  • Sodium: 500mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 2g
  • Protein: 3g

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