1 stick butter, melted
1 pkg. cornbread stuffing
3-4 c. cooked squash, cut into chunks, drained
1 can cream of chicken soup
1 onion, chopped
1 carrot, grated
1/2 to 1 c. sour cream

Mix melted butter with cornbread and stuffing. Pour half in bottom of baking dish. Mix together squash, soup, chopped onions, grated carrots, and sour cream. Spread over cornbread stuffing. Add remaining stuffing on top. Bake at 325 degrees for 20-30 minutes.