Ingredients
2 pounds butternut squash, peeled, seeded and cubed (about 4 cups)1 medium onion, halved and thinly sliced2 tablespoons butter1 cup sour cream1/2 teaspoon salt1/2 teaspoon dill weedDash pepperAdditional dill weed, optional
Preparation
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.
