1/4 cup butter
2 tablespoons water
1 clove garlic, crushed
1/2 teaspoon dried whole basil
Salt and pepper, to taste
2 pounds pattypan squash, coarsely shredded
1 tablespoon flour
8 ounces sour cream

Combine first 5 ingredients in a skillet. Bring to a boil; reduce heat to medium. Add squash; cover and cook until tender. Add flour; stir well. Cook until hot and bubbly. Remove from heat; stir in sour cream.

Yields 6 to 8 servings.