Ingredients
3 pounds hubbard squash
2 tablespoon butter
1 cup dairy sour cream
1/2 cup finely chopped onion
1 teasponn salt
1/4 teaspoon pepper
Preparation
If using fresh squash prepare and boil cubed squash. Heat oven to 400 degrees. Mash squash stir in remaining ingredients. Turn mixture into ungreased 1 quart casserole. Bake uncovered for 20 to 30 minutes.
