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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you like Acorn Squash - this is a nice alrernative one you can make ahead and serve later or just enjoy fresh off the stove top!! Ingredients:
4 cups acorn squash, peeled and cubed |
salt to taste |
2 tbsp. green onions, sliced (including the green tops) |
1 tbsp. butter or margarine |
1/2 cup low-fat sour cream |
2 tbsp. whole milk |
dash of freshly ground black pepper |
1/2 tsp. dillweed (1/4 cup fresh minced) |
Directions:
1. Cook cubed Acorn squash in lightly salted boiling water in a large pot over medium-high heat for about 10 minutes, or until just tender. Drain well and keep warm in the same cooking pot to finish cooking.
2. Lightly sauté green onions in butter or margarine in a small skillet over medium heat. Blend in sour cream, milk, and salt and pepper to taste. Bring the mixture just to the boil, making sure to stir constantly.
3. Place about a one-cup portion of the cooked squash on 4 serving plates. Top each service with a generous portion of the sour cream sauce and a dash of the dillweed. Serve warm.
4. You may elect to prepare this recipe in advance of your meal. To do so, simply follow the recipe as directed, except pour the sauce into the pot with the cubed squash and mash. Place the mixture in an oven-proof baking dish and refrigerate to store.
5. Re-heat the squash in a 350-F degree pre-heated oven for about 30 minutes, until warmed through. Sprinkle the top with the dillweed and serve warm as a fantastic side dish. This method of preparation is particularly appealing to those of you who may prefer your squash to be most thoroughly cooked.
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