2 lbs. squash
1/2 c. onion, chopped
1 c. carrots, shredded
1 can cream of chicken soup
1 (8 oz.) pkg. cornbread stuffing mix
1 c. sour cream
1 stick butter

Cook squash and onions until tender, drain. Melt butter and mix with stuffing. Place half of stuffing in bottom of long casserole dish. Reserve remainder. Mix carrots, soup and sour cream with squash and onions. Put over top of stuffing mix in baking dish. Spread remainder of stuffing mix on top. Bake at 350 degrees for 30 to 40 minutes or until golden brown.