Gourmet Golden Squash

Prepare with fresh or frozen squash - you'll love it either way

Yield: 6 servings

Preparation Time: 20 minutes; Baking Time: 20 minutes

Ingredients

3 lbs. fresh Hubbard squash or 2 pkgs. (12 ounces) frozen cooked squash, thawed

2 tablespoons butter or margarine

1 cup dairy sour cream

1/2 cup finely chopped onion

1 teaspoon salt

1/4 teaspoon pepper

Directions:

If using fresh squash, prepare as directed below.

Heat oven to 400 F. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1-quart casserole. Bake uncovered 20 to 30 minutes.

To Boil Fresh Squash: Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling; cook 15 to 20 minutes or until tender. Drain.

Recipe compliments of Betty Crocker

Please note that some ingredients and brands may not be available in every store.

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