1 med. Butternut squash
8 oz. pkg. Pepperidge Farm stuffing
1 c. sour cream
1 can cream of mushroom soup
1/2 onion, grated
1/2 c. milk

Peel and cook squash in boiling water until tender. Drain and mash. Add sour cream, mushroom soup, milk and grated onion, mixing well. Then mix in stuffing. Turn into 1 1/2 quart or larger casserole dish. Bake uncovered at 375 degrees about 25 - 30 minutes.