3 c. squash
2 carrots, shredded
1 sm. onion, grated
1 c. cream of chicken soup, undiluted
1/2 c. sour cream
1/2 pkg. of Pepperidge Farm stuffing
1/3 c. melted butter

Cut raw squash into bite-size pieces. Lightly cook and drain. Mix stuffing mix with butter. Mix all other ingredients. Add 1/2 of stuffing mixture. Put in casserole dish and top with remaining half of stuffing. Bake at 350 degrees for 25 minutes.