4 c. cubed, peeled Hubbard squash
Dash of pepper
1 med. onion, sliced
2 tbsp. butter
1 c. sour cream
1/2 tsp. salt
1/4 tsp. dill weed

Cook squash in boiling, salted water to cover 10 minutes or until tender. Drain well. Sprinkle with pepper. Meanwhile, cook onion in small saucepan in butter until tender, about 3 minutes. Remove from heat. Add sour cream and salt, stirring well. Place cooked squash in serving bowl. Pour cream mixture over. Sprinkle with dill weed. Makes 4 servings.