3 c. sliced squash
1 pt. sour cream
1 c. grated carrots
1 stick butter
1 pkg. Pepperidge Farm cornbread stuffing
1 can cream of chicken soup
1 onion, chopped

Cook and drain squash. In a large bowl, mix squash, soup, sour cream, carrots and onion. In bottom of baking dish put half of stuffing and top with half of butter (melted). Pour all of squash mixture in dish. Top with remainder of stuffing and butter. Bake uncovered at 350 degrees for 40 minutes.