2 lb. squash
1/2 pt. sour cream
1/2 c. chopped onion
1 grated carrot
1 can cream of chicken soup, undiluted
1 stick butter
1/2 pkg. Pepperidge Farm bread stuffing

Cook squash until tender. Add salt and pepper; add onion, sour cream, grated carrot and soup. Mix well and pour into casserole dish. Melt butter, pour over bread stuffing and mix well. Pour stuffing over squash to form topping. Cover and bake 30 to 45 minutes at 300 degrees.