2 1/2 lb. squash, diced, do not peel
1 med. onion, chopped
2 carrots, grated
1/2 c. water
1 can cream of chicken soup
Salt and pepper to taste
1 stick butter
1 (4 oz.) sour cream
1 c. stuffing mix, herb
1 c. med. sharp cheese, grated
1/4 c. stuffing mix for top crust

Cook squash, onions, carrots, and salt in the 1/2 cup water until tender; drain. Put into bowl, while hot add butter, soup and sour cream. Mix in the stuffing mix. Place into 2 1/2 quart dish. Top with the 1/4 cup stuffing mix and bake at 350 degrees for 25 minutes.