2 lbs. squash, cooked & drained
1 stick butter, softened
1 grated carrot
1 grated sm. onion
1 can mushroom soup or celery or asparagus soup
1 carton sour cream

Mix and pour into casserole dish. Top with dry herb-seasoned Pepperidge Farm stuffing. Bake until bubbly in a 325 degree oven.