| 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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