2 c. cooked squash
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 carrot, grated
1 medium onion, chopped and sauteed
1/2 bag Pepperidge Farm herb dressing mix
butter, melted

Combine melted butter and dressing mix. Reserve some to sprinkle on top and line casserole dish. Combine squash, soup, sour cream, carrot, and onions. Pour into baking dish. Bake at 350 degrees 20 to 30 minutes.