2 1/2 c. squash
1 lg. carrot
1/2 c. onion, diced
1 cans cream of chicken soup
1 c. sour cream
1 stick of butter
2 1/2 c. Pepperidge Farm Herbal stuffing

Peel squash, cut and cook with water until tender. Pour off water. Grate the carrot and add to squash. Add the cream of chicken soup and sour cream.

Melt butter stick in small pan. Add chopped onion and saute until onion is slightly cooked, add to other ingredients.

Finally, add the dry stuffing. Put the mixture into an 8 x 12 inch casserole (approximately). Bake 20 minutes in a 350 degree oven.