Squash in Sour Cream

2 pounds Banana or Acorn squash                     1/4 tsp. salt

2 Tbsp. Butter, divided                                            1/4 tsp. dill weed

1 tsp. sugar                                                               1/2 cup sour cream

1 Tbs. instant onion (crush dried minced onion until the size of sesame seeds)

pepper, 1/4 tsp. Mrs. Dash seasoning, and 1/8 tsp. dill weed to sprinkle on top

Stove top instructions:

1.         Scrub the squash, cut half and remove the seeds. 

2.         Cut in smaller sections to fit in the pan. 

3.         Cover the squash with water and bring to a boil on high heat.  Lower temperature to a low boil and cook about 15 minutes, or until tender.

4.         Drain the squash in a colander and cool with running cold water.  Using a spoon, remove the squash from its shell and cut into bite-sized pieces.

5.         Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash. 

6.         Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter.  Sprinkle with 1 tsp. sugar.

Sauce to squeeze over the cooked squash at serving time:

1.         Melt remaining 1 Tbsp. butter, add onion; remove from heat. 

2.         Add sour cream, salt and 1/4 teaspoon dill weed, stir well. 

3.         Place hot squash on platter; sprinkle with pepper. 

4.         Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash. 

5.         Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.

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