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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 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
Method
- 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.
