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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Contributed by: Edit

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