Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

Trim the ends of the squash and discard. Halve each squash lengthwise, then crosswise, in four pieces. Fill a medium skillet with a half-inch of water and add squash, cut side down, in a single layer. Season with a little salt and bring to a simmer, turning once, until tender but still firm. Drain on paper towels.

In a small saucepan, melt the butter over medium-low heat. Add the flour; cook and stir two minutes. Raise the heat to medium. Slowly stir in the cream and garlic; cook and stir until bubbly. Add stock; cook and stir a few minutes longer. Remove garlic. Season to taste with salt and pepper. Arrange cooked squash on plates and spoon the sauce over it. Garnish the parsley.