INGREDIENTS

INSTRUCTIONS

Today the Cook and Kitchen Staff are finally offering you our last recipe
featuring the squash. The Acorn squash is a very flavorful variety, but we
must leave it now as we prepare to move on tomorrow to Death-by- Pumpkin
Week.
So far, we've complemented the savory goodness of a variety of Winter
Squash with ham, apples, onions, ground beef, and more. We hope we've
motivated you to revisit this age-old and often-ignored vegetable that
makes a wonderful addition to your dinnertime activities.
Today's herbed essence may surprise you a bit. This recipe perfectly
illustrates the many means by which you may enhance and complement this
delicately flavored vegetable, the Winter Squash.
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.
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.
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.
Kitchen Staff Tips: You may elect to prepare today's 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. 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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 18, 1998, converted by MM_Buster
v2.0l.

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