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Snowcapped Butternut Squash
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2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
1 medium onion, halved and thinly sliced
2 tablespoons butter or margarine
1 cup (8 ounces) sour cream
1/2 teaspoon salt
1/2 teaspoon dill weed
Dash pepper
Additional dill weed, optional
Place squash in a large saucepan and cover with water; bring to a boil. Reduce
heat; cover and simmer for 20-30 minutes or until tender. In a skillet, saute
onion in butter until tender. remove from the heat. Stir in sour cream, salt,
dill and pepper. Drain squash and transfer to a serving bowl; top with sauce.
Sprinkle with additional dill if desired.
Yield: 4-6 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |