Creamy Summer Squash with Baby New Potatoes and Dill

No Comments | Written on August 26, 2011 at 5:00 am , by Kristina Vanni

I love this recipe, because it showcases the bounty at the Farmer’s Market this time of year. Right now the colorful and tender “patty pan squash” are abundant. These green and yellow bite sized squash are known for their unique shape. Along with red baby new potatoes, fresh dill and green onion, these seasonal ingredients are readily available during the summer months.

The vegetables and herbs are bound together with the rich and creamy Greek yogurt. You can also substitute sour cream, if you prefer. I like the thick consistency and tangy zing of the yogurt. Plus, it is 0% fat! This side dish is great to serve along side your favorite grilled recipes this summer.

Here is what you will need:

1) Patty pan squash

2) Baby new potatoes

3) Fresh dill

4) Green onion

5) Greek yogurt (plain)

Creamy Summer Squash with Baby New Potatoes and Dill

14 ounces yellow and green patty pan squash

14 ounces baby new potatoes

1 – 1/4 cups plain Greek yogurt

1 green onion, thinly sliced, tops included

1 tablespoon dill

Salt and freshly ground black pepper, to taste

Put the potatoes in a pan and add water to cover and a pinch of salt. Bring to a boil, then simmer for about 10 minutes, until almost tender. Add the squash and continue to cook until the vegetables are just tender, then drain. Put the vegetables in a serving bowl and stir in the Greek yogurt, green onion and dill. Season with salt and pepper, to taste and serve.

Serves 4.