1 butternut squash, peeled, diced
1 diced onion
3-4 carrots, shredded
1 can cream of chicken soup
1 tsp. chicken bouillon
1 pkg. stuffing mix
1 stick butter, melted

Boil for 5 minutes squash, onion and carrots. Drain and mix with soup and bouillon. Put in 2-quart dish. Mix stuffing mix, seasoning packet and butter. Place on top of squash mixture. Bake at 350 degrees for 1/2 hour.