6 c. (2 lbs.) squash, yellow or zucchini
1/4 c. onion
1 c. grated carrots
1 c. sour cream
1 can cream of mushroom soup
1 (7 oz.) pkg. stuffing mix (cornbread flavor)
1 cube butter (1/2 c.)

Peel squash and chop into cube size. Cook squash, onions, and seasonings from the stuffing mix together. Boil for 5 minutes and drain. Mix together carrots, sour cream and soup; melt butter and mix in bread crumbs.

Fold squash into carrot mix. Layer stuffing to cover bottom of 2- quart pan. Layer alternating with squash mixture. End with stuffing on top. Bake at 350 degrees for 30 minutes.