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Snowcapped Butternut Squash

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


  • 2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons butter
  • 1 cup 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.
Nutrition Facts
1 cup: 176 calories, 10g fat (7g saturated fat), 35mg cholesterol, 260mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 3g protein.

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Average Rating:
  • cast_iron_king
    Feb 21, 2019

    I had half a squash left after another recipe, and I was intrigued by this recipe, so I halved it and made it as written. What a unique combination of flavors! Like another reviewer, I, too, get tired of the same recipes that always call for sweetening winter squash with sugar or maple syrup or whatever. The sour cream/dill sauce on this was fantastic. This was an unexpected joy to devour!

  • AfterAgnesDowner
    Dec 11, 2015


  • mgsmith50
    Oct 21, 2012

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

  • bjsilve0
    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.

  • nelda h. till
    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.

  • nelda h. till
    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.

  • AdeleDegnan
    Aug 20, 2010

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

  • FleurdeLirious
    May 28, 2010

    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.