Yield: 6 Servings
|2 pounds||Hubbard squash*|
|2 tablespoons||Margarine or butter|
|½ cup||Sour cream|
|1 medium||Onion; finely chopped (about 1/2 cup)|
*substitute: 2 pk (12 ounces each) frozen Cooked squash, thawed.
This creamy squash dish can be made 1 day ahead. Prepare as directed,.
Prepare and cook squash pieces as directed. Heat oven to 325 degrees. Mash squash. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered 25 to 30 minutes or until bubbly around edge. 6 SERVINGS (ABOUT ¾ CUP EACH); 130 CALORIES PER SERVING.
Source:MSN cooking forum-MasterCook formatted using MC_Buster by Martha Hicks
Posted to MC-Recipe Digest V1 #1046 by "M. Hicks" <nitro_ii@...> on Jan 27, 1998