Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Hubbard squash* |
| 2 tablespoons | Margarine or butter |
| ½ cup | Sour cream |
| 1 medium | Onion; finely chopped (about 1/2 cup) |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
*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