3 c. cooked squash, mashed
1/2 stick butter
1 c. sour cream
1 c. cream of mushroom soup
1 onion, chopped
1 green pepper, chopped
1 tbsp. sugar
Salt & pepper to taste
4 c. cornbread crumbs
1/4 stick butter, melted

Toss bread crumbs and melted butter together. Mix remaining ingredients together. Put 1/2 corn bread mixture in a greased casserole dish. Then pour on the squash mixture. Top with the remaining bread crumbs. Bake at 400 degrees for 30 minutes.