2 medium butternut squash
50 ml butter 1/4 cup
125 ml onion, thinly sliced 1/2 cup
salt & pepper to taste
2 ml basil 1/2 tsp
250 ml sour cream or plain yogurt 1 cup
50 ml mayonnaise 1/4 cup
Preheat oven to 350 F (180 C). Cut squash into 1/2 inch (1.25 cm) thick slices. Peel and remove seeds. Spread squash rings in large buttered pan. Sprinkle with salt, pepper and basil and cover with foil. Bake for 20 – 30 minutes or until tender. Sauté onion in 1/4 cup (50 ml) of butter. Mix together sour cream or yogurt and mayonnaise; add to onion in frying pan and heat through. Spoon over squash to serve.
Serves 8