6 c. diced squash (cook 20 minutes)
3/4 c. shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/2 c. croutons
1 1/2 c. grated Cheddar cheese
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
1 lb. sausage, browned & drained

Cook squash and drain. Saute carrots and onions in 4 tablespoons butter. Remove from heat. Stir in 1 1/2 cups croutons, soup, 1 cup grated cheese and sour cream. Stir in sausage and gently stir in squash.

Toss remaining croutons and remaining butter in skillet. Sprinkle 1/2 cup grated cheese and croutons on top. Bake at 350 degrees for 40 minutes.