1 small butternut or large acorn or other winter squash
1/4 c butter
1/3 c sour cream
salt and pepper to taste
Cut squash in half and scoop out the seeds. Melt 2 T butter on a baking sheet, and bake the squash in the butter, cut side down, in a 375 oven for 1 hour or until easily pierced with a fork (the skin should be blistered and burned- looking). Scoop out the flesh, and mash with the remaining butter, sour cream, and salt and pepper. This makes a savory, not overly sweet squash side dish. Sprinkle in equal amounts of cinnamon and nutmeg if you prefer a sweeter side dish.