Directions:
- Cook and drain 4 cups cubed, pared butternut or Hubbard squash.
- Meanwhile, cook 1 medium onion, sliced, in 2 tablespoons butter till tender but not brown.
- Remove from heat; add 1 cup dairy sour cream and 1/2 teaspoon salt; stir well.
- Place hot cooked squash on platter; sprinkle with pepper; pour sauce over.
- Sprinkle with 1/2 teaspoon dillweed.
- Serves 4 to 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.81 Kcal (761 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 55.23mg | 18% | |
| Sodium | 372.5mg | 16% | |
| Potassium | 41.91mg | 1% | |
| Total Carbs | 2.48g | 1% | |
| Sugars | 9.09g | 36% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 8.34g | 17% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 248mg | 25% | |
| Amount Per 100 g | |||
| Calories | 117.11 Kcal (490 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 9% | |
|---|---|---|---|
| Cholesterol | 35.58mg | 18% | |
| Sodium | 239.94mg | 16% | |
| Potassium | 27mg | 1% | |
| Total Carbs | 1.59g | 1% | |
| Sugars | 5.86g | 36% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 5.37g | 17% | |
| Vitamin C | 1.2mg | 3% | |
| Calcium | 159.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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