2 c. cooked squash
1 grated carrot
1 sm. onion
1 cream of chicken soup
1 oz. carton sour cream
1 sm. pkg. cornbread stuffing
1 stick butter

Stew squash, carrot and onion until tender. Drain and combine mixture of soup and sour cream. Mix stuffing and butter. Line casserole with part of stuffing mix. Put in squash mixture. Top with rest of stuffing. Bake at 350 degrees for 30 minutes.