Hubbard Squash in Sour Cream

Hubbard Squash in Sour Cream

4 cups cubed, pared Hubbard squash

2 tablespoons chopped green onion

1 tablespoon butter

1/2 cup sour cream

2 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon dill

Cook squash in boiling salted water until tender. Drain and sprinkle with pepper. Cook onion in butter till tender; blend in sour cream, milk, salt, and dash pepper: heat

Pour cream mixture over hot squash. Sprinkle with dill weed.

4-6 servings

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