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Ingredients
- 3 lb. Hubbard squash
- 2 Tbsp. butter or margarine
- 1 c. sour cream
- 1/2 c. finely chopped onion
- 1 tsp. salt
- 1/4 tsp. pepper
Method
- Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes.
- Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
- Add squash.
- Cover and heat to boiling; cook 15 to 20 minutes or until tender.
- Drain.
- Heat oven to 400°. Mash squash; stir in remaining ingredients.
- Turn mixture into ungreased 1 quart casserole.
- Bake, uncovered, 20 to 30 minutes.
