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Yellow Squash in Orange Cream Sauce

2 lbs yellow squash
2 Tablespoons concentrated orange juice, thawed
2 tablespoons melted butter
1 cup sour cream
2 tablespoons flour
chopped chives

Wash squash, cut off ends, but don't peel. Cut into thin slices.
Place in a pan with a small amount of salted water, cover and cook
for about 10 minutes. Drain the squash and hold for sauce

In a separate pan over light heat, combine orange juice with melted
butter. Stir in flour and sour cream to prepare sauce heat the
drained squash, pour sauce over the hot squash and garnish with
the chopped chives.


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Yellow Squash in Orange Cream Sauce: Unusually good, April 8, 2004 - 10:20 PM
Reviewer: Airen Templeton from St. Louis, MO
I was not expecting much of the recipe, however it was remarkably good. I would make a few changes/additions. Unless you have a monster sized squash, you won't need to cook it the whole ten minutes suggested. Especially if you prefer firmer vegetables. I didn't have chives, so I omitted them, but added a pinch of garlic powder, ginger, cinnamon, and sugar.

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