Squash With Shredded Almonds - cooking recipe

Ingredients

2 lb. small summer squash
1/2 small onion, minced
2 oz. butter
salt and pepper
1 c. sour cream
1 Tbsp. flour
1/4 c. almonds, blanched and slivered
chopped parsley or chives

Preparation

Boil squash in salted water until cooked but not too soft. Fry minced onion in butter until slightly yellow.
Add to squash and season with salt and pepper; add a dash of oregano.
Heat sour cream.
Rub flour with small amount of the cream.
Stir into the whole, a little at a time.
Add almonds; stir until sauce thickens.
Pour over squash and mix well.
We put the mixture in a casserole.
Turn it into the oven for further heating and browning and add parsley or chives just before serving.