6 med. goose neck squash
1 lg. carrot, diced
1 med. onion, diced
1 c. bread crumbs, fine
2 tsp. poultry seasoning
1 (8 oz.) carton sour cream
1 can cream of chicken soup
Butter
Salt & pepper to taste

Slice and quarter unpeeled squash. Boil squash, carrot and onion with salt and pepper. Cook for about 30 minutes. Drain off most of the liquid, but don't drain dry. Butter a large baking dish, then layer with: (1) A mixture of 1/2 the bread crumbs and 1/2 the poultry seasoning, (2) 1/2 the squash mixture, (3) the carton of sour cream, (4) the remaining bread crumbs and poultry seasoning, (5) dot this layer with several teaspoons of butter, (6) add the remaining squash mixture, salt and pepper to taste and top with the cream of chicken soup. Bake at 350 degrees for 20 minutes covered with glass lid or foil.