1 medium sized carrot, grated
1 onion, grated
1 stick butter
3 lbs. fresh or frozen squash, cooked, seasoned, and drained
1 sm. container sour cream
2 cans cream of chicken soup
1 pkg. Pepperidge Farm dressing mix

Saute carrot and onions in butter until brown. Mix this in dressing mix. Put half of mixture on the bottom, then add a layer of squash. Mix soup and sour cream together and pour over squash. Top with remaining dressing mix. Cook on 350 degrees for 20 minutes, or until golden brown.