Ingredients:
3 lbs butternut squash or 3 lbs buttercup squash or 3 lbs hubbard squash
2 tablespoons butter or 2 tablespoons margarine
1 cup sour cream
1/3 cup finely chopped onions
1 teaspoon salt
1/4 teaspoon pepper
Directions:
Cut squash into pieces, pare and remove seeds.
Cook in boiling salted water for 15 to 20 minutes, or until tender.
Drain well and put pan back onto heat, shaking it to allow excess water to evaporate.
Mash the squash; stir in butter, sour cream, onion, salt and pepper.
Turn into a greased 1 1/2-qt casserole and bake uncovered in a 350F oven for about 30 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.