Squash meal

3 lbs. hubbard squash
2 tbsp. butter or margarine
1 cup sour cream
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
6-8 servings
Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes. Heat 1" salted water (1/2 tsp. salt to 1 cup water) to boiling. Add squash. Cover and heat to boiling; cook 15 to 20 minutes or until tender. Drain. Heat oven to 400F. Mash squash; stir in remaining ingredients. Turn mixture into ungreased 1 quart casserole dish. Bake uncovered 20 to 30 minutes.