4-5 squash, cooked
1 sm. onion
1 carrot, shredded
1 stick butter
1 pkg. cornbread stuffing
1 can cream of chicken soup
2 c. sour cream
1/2 c. grated sharp cheese
Salt and pepper

Boil squash; drain. Melt butter in pan. Saute onion and carrots; add cornbread stuffing and coat crumbs with mixture. In another bowl mix soup and sour cream. Pat 1/2 stuffing mix in pan. Add squash. Pour soup mixture over squash; sprinkle cheese. Add remaining cornbread stuffing. Bake at 350 degrees for 45-60 minutes.