2-3 lb. squash
1 tsp. salt
1 can cream of chicken soup
1 (8-10 oz.) Pepperidge Farm Herb seasoned stuffing
1 onion, chopped
1 carrot, grated
1 1/2 sticks butter
1 egg

Cook squash and onion in salt water. Add a little sugar and drain well. Add other ingredients (carrot, chicken soup, sour cream and egg). Melt butter and mix with dressing mix, grease pan and spread half of mix in bottom. Pour into squash mixture and cover with rest of dressing. Bake at 375 degrees for 45 minutes. Keep covering through first half of cooking.