Creamed (?) patty pan squash

Ingredients

• 4 small/medium patty pan squashes
• 2 tbsp butter
• 3 tbsp water
• 2 cloves garlic
• lots of pepper
• lots of basil
• moderate amount of salt
• 1 tbsp flour
• 1/2 cup sour cream
  
• Parmesan cheese, to garnish

Scrub the squashes. Using a box grater (or cuisinart, if you prefer), grate the squashes (using the largest holes on the grater). Set aside.
In a large pan with a tight-fitting lid, heat the butter, water, garlic, basil, salt, and pepper. When the butter is melted and the seasonings are incorporated, add the squash. Cook on high heat, covered, until the squash is tender, around 5 minutes. You might want to drain off any excess liquid after this (squashes are generally quite watery).
Meanwhile, mix the sour cream and flour together until the flour is incorporated. Add into the squash and keep on heat until thoroughly incorporated.
Remove from heat. Sprinkle with Parmesan.
We recommend that you serve this atop some crostini brushed with olive oil. It is delicious.

Thoughts: This dish could definitely have used more seasoning, though I'm not sure what I would add. With the seasonings we used, it tasted pretty much like pasta. You could essentially pretend that you were eating pasta. Maybe it was the Parmesan cheese on top. Maybe substitute the water for dry white wine/vermouth? Maybe add mushrooms? Dan also thinks we could replace the sour cream with yogurt, which is probably true. We'll give it a shot. It's a work in progress.

Disaster Index: 2/10