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
