2 lb. squash, chopped
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) bag stuffing mix
1/2 c. melted butter

Melt butter and pour over stuffing mix. Cook squash and onion for 5 minutes in salted water. Drain water and combine cream of chicken soup and sour cream. Fold in squash and onion with the shredded carrots. Put half of stuffing in the bottom of the dish. Add by spoonfuls the vegetable mixture. Sprinkle remainder of stuffing on top.

Bake at 350°F for 25 to 30 minutes.