- 2 Pounds piece of Hubbard squash
- 2 Teaspoons salt
- 1/8 Teaspoon pepper
- 1 Teaspoon orange rind, grated
- 1 8 ounce can of tomato sauce
- 1/4 Cup butter
- 1/2 Cup onions, peeled and sliced
Pre-heat oven to 375º.
Remove stringy pieces of squash and cut into 8 even pieces.
Place in a two-quart casserole dish, and cover with onions.
Rub butter over top of onions and squash. Pour tomato sauce over.
Cover and bake for 1 hour.