Squash in Sour Cream

This is one of the best recipes for squash I've ever had! Out of season right now, but come fall you're really going to like this!

INGREDIENTS:

• 1 1/2 lbs Hubbard or Acorn squash
• 2 Tbsp butter
• 1 tsp sugar
• 1 Tbsp instant onion (blend dried minced onion in blender until the size of sesame seeds)
• 1/4 tsp salt
• 1/4 tsp dill weed
• 1/2 cup sour cream
• Pepper, 1/4 tsp Mrs. Dash seasoning, and 1/8 tsp weed to sprinkle on top (optional)
  

PREPARATION:
Cooking the squash:

1. Scrub the squash, cut half and remove the seeds.
2. Cut in smaller sections to fit in the pan.
3. Cook covered in a small amount of boiling, salted water. Cook about 15 minutes, or until tender. OR, place squash pieces in a glass 9x13 pan, add about 1” of water and cover with plastic wrap. Vent plastic wrap. Microwave for 3 minutes. Check for doneness. Continue to microwave, checking every minute, until tender.
4. Drain the squash, remove the skin, and cut into cubes.
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 tsp 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 the sour cream mixture over the squash.
5. Sprinkle with 1/8 tsp dill weed and Mrs. Dash Seasoning, if desired