6 c. Squash
1/4 c. Onion, chopped
1 c. Condensed Cream of Chicken Soup
1 c. Sour Cream
1 c. Shredded Carrots
1 (8 oz.) pkg. Stove Top Stuffing
1/2 c. Butter

Cook squash and onion in boiling salt water for 5 minutes and drain. Stir in carrots. Combine stuffing and butter. Spread half of stuffing in baking dish and spoon vegetables on top. Sprinkle remaining stuffing on vegetables.

Bake at 350 for 25 to 30 minutes.