2 cans cooked or fresh squash
1 medium onion, finely chopped
1 pkg. Pepperidge Herb Dressing mix
1 cup sour cream
1 can cream of chicken soup
1 stick butter

Mix onion with squash and cook for 5 minutes. Drain all but a small amount of the liquid. Add sour cream, and chicken soup and mix well. Melt butter and add dressing mix. Place half of dressing mix in bottom of deep pan, spreading evenly. Add squash mixture and top with remaining dressing.

Bake at 350°F for 30 minutes.