3 lb. banana squash
2 cans undiluted mushroom soup
4 c. carrots, finely grated
1 med. onion, diced
1 c. sour cream
1 pkg. herb style stuffing mix

Boil or steam squash in small amount of water until tender. Drain and mash. Mix all ingredients, except stuffing, together with squash. Line buttered 9x13 inch pan with stuffing, saving 1 cup. Gently spoon squash mixture into pan. Sprinkle with remaining stuffing. (Can be frozen at this point.)

Bake at 350 degrees uncovered for approximately 45 minutes. If frozen, bake 30 minutes covered and 30 minutes uncovered.