4 to 6 squash or zucchini
6 tbsp. butter
3/4 c. grated carrots
1 small onion, chopped (1 c.)
2 1/2 c. Pepperidge Farm dressing
1 can cream of chicken soup
1 c. sour cream

Slice squash or zucchini and boil in water until tender. Sauté carrots and onions in butter (4 tablespoons). Stir in 1 1/2 cups of dressing, soup and sour cream. Gently stir in squash, well drained. Put in a baking dish and spread dressing and 2 tablespoons butter on top.

Bake at 350°F for 30 to 40 minutes.