Snowcapped Butternut Squash Recipe PRINT
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.
|2||pounds butternut squash, peeled, seeded and cubed (about 4 cups)|
|1||medium onion, halved and thinly sliced|
|1||cup (8 ounces) sour cream|
|½||teaspoon dill weed|
|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.