4-5 c. diced squash (microwave about 3 minutes)
1 c. sour cream
1 c. shredded carrots
2 tbsp. minced onion
1 can cream of chicken soup
1 sm. pkg. Pepperidge Farm stuffing
1/2 c. butter
Salt and pepper to taste

Mix sour cream, onion, soup, and carrots. Microwave squash for 3 minutes. Do not over cook. Melt 1/2 cup butter and add stuffing; mix well.

Butter bottom of 9 x 13 x 1 1/2 inch pan. Layer 1/2 stuffing on bottom of pan. Layer squash, then sour cream mix. Top with remaining stuffing. Bake at 350 degrees for 1/2 hour.