2 lb. squash, cut up
1 carrot, grated
1 med. onion, minced
1 carton sour cream
2 cans cream of chicken soup
1 pkg. Pepperidge Farms cornbread stuffing mix

Cook squash until tender; drain. Add carrot, onion, sour cream and soup. Mix well. Grease 13 x 9 inch pan with butter. Put in 1/2 stuffing mix. Pour squash mixture on top of stuffing mix. Top with other 1/2 of stuffing mix. Top with pats of butter. Bake at 350 degrees for 30 minutes.