| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Hubbard squash; peeled & cubed |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Finely chopped onion |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cook squash until tender, 15-20 minutes; drain. Heat oven to 400. Mash
squash & stir in remaining ingredients. Mound the squash mixture in an
ungreased 1-quart casserole. Bake uncovered 20 minutes or until heated
through. Serves 6-8.
MRS STEVEN (HEIDI) KISH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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