1 1/2 c. squash
1 c. sour cream
1 can cream of chicken soup
2 sm. onions, chopped
4 sm. carrots, grated
1 pkg. herb bread stuffing or cracker crumbs
1 stick butter

Cook squash in salted water, drain and mash. Mix 1/2 of bread stuffing or cracker crumbs with 1 stick butter (melted). Line casserole with butter bread stuffing mixture. Reserve a small amount for topping. Add remaining ingredients to mashed squash. Pour squash mixture into casserole. Sprinkle on topping. Bake 30 minutes at 350 degrees. NOTE: This dish may be prepared a day ahead and baked when needed.