Baked Acorn Squash & Sour Cream

1. 1

   Halve squash and scoop out seeds and pith.

2. 2

   Place squash cut side down on greased jelly roll pan. Pierce squash with fork several times.

3. 3

   Bake at 350˚ for 1 hour. Done when fork easily pierces.

4. 4

   Remove squash from oven and allow to cool down.

5. 5

   Remove squash from shell into bowl.

6. 6

   Saute onion in butter.

7. 7

   Combine squash, onion, and sour cream until uniform.

8. 8

   May be stored in refrigerator and warmed in 250 oven before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.