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Snowcapped Butternut Squash Recipe

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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.

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Rate this recipe 4.5/5 (2 Votes)

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

Details

Preparation

Step 1

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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