8 c. chopped yellow squash (about 2 1/2 lbs.)
1/2 c. finely chopped onion
2 tbsp. butter, melted
8 oz. sour cream
3 tbsp. flour
1 - 2 tsp. fresh or dried dill weed
1/4 c. Parmesan cheese

In a 2-quart square baking dish, combine squash, onion, butter, 1/2 tsp. salt and 1/4 tsp. pepper. Cover dish with foil and bake at 350°F for about 30 minutes, or until squash is just tender; stirring once.

In a small bowl stir together sour cream and flour until smooth. Stir in dill weed; stir sour cream mixture into squash mixture until combined. Sprinkle with Parmesan cheese.

Bake uncovered for 15 minutes more or until heated through. If desired, garnish with fresh dill weed.

Makes about 10 servings.