Celebrating column’s fifth anniversary with special occasion

Published: Thursday, September 26, 2013 at 02:28 PM.

In large heavy saucepan melt butter and sauté onions until just wilted, not brown. Add chopped squash, white wine, and chicken broth cook over medium heat until squash is tender, about 20 minutes. Pour mixture in a blender and blend. Add sour cream. Season with cinnamon, salt and pepper, to taste. Mix well and chill. Serve ice cold, garnished with parsley.


Spinach Casserole

2        packages frozen chopped spinach, thawed and drained

1        envelope onion soup mix

1        cup sour cream

Salt and fresh ground black pepper, to taste

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