3 pound Hubbard squash

2 tablespoons butter or margarine

1 cup dairy sour cream

½ cup finely chopped onion

1 teaspoon salt

¼ teaspoon pepper

Cut squash into serving pieces; remove seeds, fibers and rind.  Cut into cubes.  Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.  Add squash.  Cover and heat to boiling; cook 15-20 minutes or until tender.  Drain.  Heat oven to 400⁰.  Mash squash; stir in remaining ingredients.  Turn mixture into ungreased 1 quart casserole.  Bake uncovered 20-30 minutes.