2 lbs. squash
1 can chicken soup
1 sm. onion
1 block butter
8 oz. sour cream
Salt and pepper
1 pkg. plain Pepperidge Farms Stuffing
8 oz. can sliced water chestnuts
2 tsp. sugar

Cook squash until tender. Add other ingredients including half of the stuffing. Cover with remaining half of stuffing. Bake at 350 degrees for 30 minutes or until brown.