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I first prepared this side dish in my high school home economics class. The cool sour cream sauce makes it irresistible, even to those people who usually don't care for squash. —Karen Peterson-Johnson, Salt Lake City, Utah
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 176 calories, 10 g fat (7 g saturated fat), 35 mg cholesterol, 260 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g protein.
Originally published as Snowcapped Butternut Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p73
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Reviewed on Oct. 21, 2012 by mgsmith50
I was doubtful but the flavors were great together. Only drawback was cubing the butternut squash.
Reviewed on Sep. 16, 2012 by bjsilve0
I loved this recipe and will make it again for myself or others, OTHER than my other half. I ate the left overs the next day for lunch and it was still wonderful. I get soooo tired of the squash recipes with brown sugar and other sweeteners. This is a wonderful change of pace. However, I have to disagree with Karen who submitted this recipe. If they don't like cooked squash, they are never going to like cooked squash. I keep trying new recipes because I like it but my other half does NOT. He'll eat it if I cook it, but he will complain the entire time while telling me, You know I ONLY like raw summer squash.
I loved this recipe and will make it again for myself or others, OTHER than my other half. I ate the left overs the next day for lunch and it was still wonderful. I get soooo tired of the squash recipes with brown sugar and other sweeteners. This is a wonderful change of pace.
However, I have to disagree with Karen who submitted this recipe. If they don't like cooked squash, they are never going to like cooked squash. I keep trying new recipes because I like it but my other half does NOT. He'll eat it if I cook it, but he will complain the entire time while telling me, You know I ONLY like raw summer squash.
Reviewed on Aug. 07, 2011 by nelda h. till
Just learned this week the easy way to peel butternut squash--make several cuts into the whole squash just through the peeling, cook on high in microwave for 5 to 6 minutes, cool till can handle, peels sooo very easily. Can finish cooking afterwards to desired doneness. I wish I had known this years ago.
Reviewed on Aug. 21, 2010 by nelda h. till
My husband and I love this dish. I'll be making it often and especially for company. It tastes wonderful and is so pretty.
Reviewed on Aug. 20, 2010 by AdeleDegnan
Just OK. There are plenty of other recipes to try. I probably won't make this one again.
Reviewed on May. 28, 2010 by FleurdeLirious
This is a hit every time I make it! If you're looking for something different to do with butternut squash, try this. You don't need to change a thing.
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