Snowcapped Butternut Squash Recipe

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.
Photo by Johanna V.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

Directions

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.

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