3 lb. Hubbard squash or 24 oz. frozen squash, thawed and cooked
1 tsp. salt
2 tbsp. butter
1 c. dairy sour cream
1/2 c. onion, chopped fine
1/4 tsp. pepper

Cube fresh squash. Heat 1 inch salted water to boiling. Add squash; cover and heat to boiling. Cook 15 to 20 minutes or until tender. Drain. Heat oven to 400 degrees. Mash squash and stir in remaining ingredients. Pour mixture into ungreased 1 quart casserole dish. Bake uncovered 20 to 30 minutes.