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, weve complemented the savory goodness of a variety of Winter Squash with ham, apples, onions, ground beef, and more. We hope weve motivated you to revisit this age-old and often-ignored vegetable that makes a wonderful addition to your dinnertime activities.

Todays 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 saute 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.

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.

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