Snowcapped Butternut Squash
Total TimePrep/Total Time: 30 min.
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!
I was doubtful but the flavors were great together. Only drawback was cubing the butternut 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.
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 husband and I love this dish. I'll be making it often and especially for company. It tastes wonderful and is so pretty.
Just OK. There are plenty of other recipes to try. I probably won't make this one again.
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.