1 1/2 - 2 lb. squash
1 can cream of chicken soup
1 stick butter
1 c. sour cream
1 - 2 sm. onions
1 pkg. herb or cornbread dressing mix

Cook squash, drain and mash. Mix in the onion, soup and cream in a sauce pan. Melt butter and mix with dressing mix; pout 1/2 of mixture in dish, pour in squash mixture. Sprinkle with other half of mixture on top and bake in slow oven about 350 degrees for 30 minutes.