1 1/2 lbs. squash
1 stick butter
1 pkg. Pepperidge Farm cornbread crumbs
1/2 pt. sour cream
1/2 c. chopped onion
1 can cream of chicken soup

Cook squash in small amount of salted water until tender; drain. Melt butter in 2 quart casserole. Stir in crumbs until butter is absorbed. Remove about half of the crumbs. Pour squash into casserole; sprinkle with chopped onion. Mix soup with sour cream and spread over vegetables. Sprinkle the remaining crumbs on top. Bake at 350 degrees for about 20 minutes or until bubbly.