6 c. peeled, cubed squash (crooked neck, butternut, acorn, etc.)
1/4 c. chopped onion
1 tsp. salt
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. seasoned stuffing mix
1/2 c. melted butter

Preheat oven to 350°F.

Combine stuffing mix and butter. Steam or cook squash in lightly salted boiling water for 5 minutes; drain.

Either combine all before putting in casserole or layer as follows: stuffing, squash mixture, and stuffing again.

Bake 30 to 45 minutes. Makes about 8 servings.