6 c. sliced squash
1 can cream of chicken or mushroom soup
1 c. grated carrots
1/2 c. melted butter
1/4 c. chopped onion
1 c. sour cream
1 (8 oz.) pkg. cornbread dressing

Cook squash and onion in salted water until tender, then drain. Combine cream of chicken soup and sour cream and grated carrots. Fold in drained squash and onion.

Combine stuffing mix and butter. Spread half the stuffing mixture in the bottom of a 7 1/2 x 12 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over the squash. Bake in 350 degree oven for 30 minutes.