2 lb. fresh butternut squash
1/2 c. finely chopped onion
3/4 c. sour cream
1 med. carrot, grated
1 (10 1/2 oz.) can condensed cream of chicken soup
2 tbsp. butter, melted
1/2 c. fine dry bread crumbs

Peel, seed, and dice the squash. Combine with the onion, sour cream, carrot, and soup. Place in a greased 2-quart baking dish. Combine butter and crumbs and sprinkle over top of casserole. Bake at 350 degrees for 30-40 minutes.