2 1/2 to 3 lb. hubbard, butternut or buttercup squash
2 tbsp. butter
1/2 c. finely chopped onion
1/4 tsp. pepper
1 c. plain yogurt
1 tsp. salt

Cut and peel squash, removing seeds, fibers and rind. Cut into cubes. Heat an inch of water in saucepan to boiling. Add squash; cover and bring back to a boil. Reduce heat and cook until squash is tender, about 20 minutes. Drain.

Heat oven to 400 degrees. Mash squash and stir in remaining ingredients. Turn mixture into ungreased 1 quart casserole. Bake uncovered 20 to 30 minutes. Serves 6 to 8.