6 cups cubed pared Hubbard squash*
1 cup dairy sour cream
2 tablespoons margarine or butter
1 medium onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling. Cook until tender. 15 to 20 minutes; drain. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered in 325 degree oven until hot. 35 to 45 minutes.
8 servings.
2 packages (12 ounces each) frozen cooked squash, thawed. can be substituted for the cooked fresh squash.
Do-ahead Tip: Before baking, casserole can be covered and refrigerated no longer than 24 hours. Bake uncovered in 325 degree oven until heated through, 50 to 60 minutes.
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