2 c. cooked squash
1 c. cream of chicken soup
1 c. sour cream
1 onion, chopped
2 carrots, grated
1 pkg. cornbread stuffing
1 stick butter

Make up stuffing using the butter. Line casserole bowl with stuffing mix, saving back 1 cup full for topping. In a large pan or bowl combine all other ingredients. Mix well. Pour into casserole and sprinkle the extra stuffing on top. Bake at 350 degrees for 50 minutes.