2 1/2 lb. squash
1 carrot, coarsely grated
1 onion, grated
1 stick melted butter
1 can cream of chicken soup, undiluted
1 (8 oz.) container sour cream
4 oz. seasoned herb stuffing

Mix ingredients, adding half the herb stuffing to the mixture; place in casserole and put remaining stuffing on top. Cook at 350 degrees until hot and bubbly, 30 minutes or longer.