Vegetables

What's not to like with vegetables? I'm surprised at how foreign vegetables are to my students. If a dinner doesn't have at least two vegetables as sides and a salad as well, it doesn't feel complete. I find myself feeling like I should eat more tomatoes just because by Wednesday (so says the weather man) they will all be frozen. After they're gone, we will survive on those tasteless things in the stores that are labeled "tomatoes." My recipe to you:

Squash in Sour Cream

1 ½ pounds Hubbard or Acorn squash
2 Tbsp. Butter, divided
1 tsp. sugar
1 Tbs. 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. dill weed to sprinkle on top

1. Scrub the squash, cut half and remove the seeds.
2. Cut in smaller sections to fit in the pan.
3. Cover the squash with water and bring to a boil on high heat. Lower temperature to a low boil and cook about 15 minutes, or until tender.
4. Drain the squash in a colander and cool with running cold water. Using a spoon, remove the squash from its shell and cut into bite-sized pieces.
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 ¼ teaspoon 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 all the sour cream mixture over the squash.
5. Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.