Ingredients

• 3 lbs butternut squash or
• buttercup squash or
• hubbard squash
• 2 tablespoons butter or
• margarine
• 1 cup sour cream
• 1/3 cup finely chopped onions
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Cut squash into pieces, pare and remove seeds.
2. Cook in boiling salted water for 15 to 20 minutes, or until tender.
3. Drain well and put pan back onto heat, shaking it to allow excess water to evaporate.
4. Mash the squash; stir in butter, sour cream, onion, salt and pepper.
5. Turn into a greased 1 1/2-qt casserole and bake uncovered in a 350° oven for about 30 minutes.