Snowcapped Butternut Squash Recipe
Snowcapped Butternut Squash Recipe photo by Taste of Home

Snowcapped Butternut Squash Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons butter
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • Dash pepper
  • Additional dill weed, optional

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.

Directions

  1. 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.
  2. 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.
Originally published as Snowcapped Butternut Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p73

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.

Reviews for Snowcapped Butternut Squash

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 21, 2012

I was doubtful but the flavors were great together. Only drawback was cubing the butternut squash.

MY REVIEW
Reviewed Sep. 16, 2012

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.

MY REVIEW
Reviewed Aug. 7, 2011

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.

MY REVIEW
Reviewed Aug. 21, 2010

My husband and I love this dish. I'll be making it often and especially for company. It tastes wonderful and is so pretty.

MY REVIEW
Reviewed Aug. 20, 2010

Just OK. There are plenty of other recipes to try. I probably won't make this one again.

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