Dilled Winter Squash
Tender-cooked wedges of winter squash are served with a green onion sour cream sauce and garnished with fresh dill.
2 pounds winter squash, halved, seeded, and cut into wedges
2 tablespoons sliced green onion
1 tablespoon butter
1/2 cup sour cream
2 tablespoons milk
1/4 teaspoon salt
1 tablespoon snipped fresh dill
- In a large saucepan cook squash, covered, in small amount of boiling water about 15 minutes or until tender; drain and peel.
- In a small saucepan cook onion in butter till tender; stir in sour cream, milk, salt, and pepper. Heat through, but do not boil.
- Arrange squash on a serving plate; top with sour cream mixture. Sprinkle with dill.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.