1 1/2 lb. diced squash (any winter variety)
1 sm. chopped onion
1 lg. carrot, grated
1/2 pt. sour cream
1 can creamed chicken soup
1 stick butter
1 sm. pkg. Pepperidge Farm dressing

Stew squash, onion and carrot until tender; drain thoroughly. Add sour cream and soup; mix well, but do not beat. Melt butter and mix with dressing. Put half of dressing in bottom of a 1 3/4 quart casserole. Over this spread squash mixture. Top with remaining dressing. Bake at 350 degrees for 35 to 40 minutes.