2 lbs. squash
1 carrot, grated
1 can cream of chicken soup
1 carton sour cream
1 pkg. Pepperidge Farm herbal seasoning mix
1 stick butter
1 sm. onion, chopped

Cook squash and drain, add onions and butter. Cook 5 minutes. Remove from heat, put in bowl. Add soup, sour cream, carrot and 3/4 package dressing mix. Mix well and put in casserole. Top with 1/4 package dressing mix. Bake 25 to 30 minutes in 350 degree oven.