2 lb. yellow squash
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
1 (10 oz.) pkg. unseasoned stuffing
2 carrots, grated
1 small onion, chopped
1 stick butter

Cut squash into bite-size pieces; boil for 10 minutes and drain. Melt butter with squash. Add remaining ingredients.

Bake at 350°F for 45 minutes.