2 lbs. squash sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoning stuffing
1/2 c. butter, melted

Cook sliced squash and chopped onion in boiling salt water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrots. Fold in squash and onion. Combine stuffing and mix butter. Spread 1/2 stuffing in bottom of baking dish. Add mixed vegetables. Then sprinkle rest of stuffing on top. Bake at 350 degrees for 30 minutes.