1 med. onion, sliced
1 c. dairy sour cream
1/2 tsp. salt
4 c. cubed, pared acorn or Hubbard squash, cooked & drained
1/2 tsp. dill seed

Cook onion in butter until tender, but not brown. Remove from heat, add sour cream and salt. Stir well. Place hot cooked squash on platter. Sprinkle with pepper, pour cream mixture over. Sprinkle with dill seed.