Acorn Squash With Dill
|Acorn squash||4 Cup (64 tbs), peeled|
|Green onions||2 Tablespoon, sliced|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dill weed||1⁄2 Teaspoon|
Cook squash in boiling salted water for 10 minutes or until tender; drain well, Keep warm.
Cook green onions in butter until tender; blend in sour cream, milk, 1/2 teaspoon salt and pepper.
Bring just to a boil.
Arrange squash on serving plate; top with sour cream mixture.
Sprinkle with dillweed.