2 lbs. squash, cut into sm. pieces
1 tsp. salt
1 stick butter
1 c. sour cream
1 can cream of chicken soup
1 med. onion, chopped
1/2 tsp. red pepper
1 pkg. Pepperidge corn bread stuffing mix

Boil squash 7 minutes; drain. Melt butter and pour over stuffing mix. Save one half of stuffing mix to sprinkle over top layer. Mix all the ingredients together with squash. Sprinkle top with last half of stuffing mix. Bake at 300 degrees for 40 minutes.

Eggplant may be substituted for squash and cheese may be added on top before baking.