1 lb. fresh squash
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm seasoned stuffing (cornbread)
1/4 c. chopped onion
1 c. sour cream
1/2 c. melted butter

Cook squash and onions in boiling water for 5 minutes and drain. Combine cream of chicken soup and sour cream, fold in squash and onions. Combine stuffing mix and melted butter. Spread half of stuffing mix in bottom of baking dish, spoon vegetable mixture on top. Sprinkle remaining stuffing mix. Bake at 350 degrees for 25 to 30 minutes.