2 lbs. squash
1 onion, finely chopped
1/2 pt. sour cream
1 pkg. Pepperidge Farm dressing mix
2 carrots, grated coarsely
1 can cream of chicken soup
1 stick butter

Melt butter and pour in casserole dish. Put 1/2 of dressing mix in bottom of dish. Cook vegetables a short time and mix with soup and sour cream. Top with remaining dressing. Bake at 350 degrees for 30 minutes.