8 oz. pkg. cornbread Pepperidge Farm dressing mix
1/2 c. butter
6 c. squash
1 c. shredded carrots
1/4 c. diced onion
1 c. sour cream
1 can cream of chicken soup

Melt butter, mix half of stuffing mix with butter; set aside. Boil together squash, carrots and onion 5 minutes. Mix together with soup, sour cream and remaining stuffing mix. Put in casserole dish and sprinkle dressing mix and butter mixture on top. Bake 30 minutes in 350 degree oven.