1 1/2 lb. squash (2 1/2 c.)
2 carrots, grated
1 onion, finely chopped
1 c. sour cream
1 c. cream of chicken soup
1 (8 oz.) pkg. cornbread stuffing mix
1 stick butter, melted

Cook squash in salt water. Drain and mash. Add carrots, onions, soup, and sour cream. Mix well. Mix butter and stuffing mix.

Line bottom of 9 x 13 inch baking dish with 2/3 of mixture. Add squash. Sprinkle with remaining stuffing mixture. Bake at 350 degrees for 30 minutes.

May be prepared ahead of time and refrigerated (covered).