6 c. sliced squash
1 c. shredded carrots
1/2 c. chopped onions
1/2 c. butter
2 1/2 c. herb seasoned croutons
1 can cream of chicken soup
1/4 c. sliced almonds
1 c. sour cream

Cook squash until tender; drain. Saute onions and carrots in half the butter. Remove from heat. Add 1/2 cup croutons, soup and sour cream. Gently stir in squash. Pour into 2 quart casserole. Bake at 350 degrees for 30 minutes. Melt remaining butter, toss with remaining croutons and almonds. Sprinkle on top. Bake at 350 degrees for 10 minutes.