Ingredients

• 2 lbs summer squash, peeled and sliced
• 2 T lemon juice
• 2 T butter
• 1 C heavy cream
• 2 T capers
• 1 T minced dill
• hot sauce (optional)

Instructions

1. Toss squash with lemon juice, then sprinkle with salt and drain on paper towel for 30 minutes.
2. Cook the squash in the butter until just tender, then remove to a warm serving dish. Add the cream to the skillet, cooking over medium heat, stirring constantly until reduced to 1/2 C.
3. Stir in the remaining ingredients, then pour over squash.
4. Plate and serve.

Source: Noteworthy, pg 27

Contributed by: Skip