2 lbs. squash (Hubbard type)
1 onion, minced
1 c. sour cream or yogurt
1 pkg. Pepperidge Farm herb stuffing
1 lg. carrot, shredded
1 can cream of mushroom or chicken soup
1 stick butter, melted

Cook and mash squash and combine all vegetables together. Blend sour cream and soup. Add butter to stuffing.

Mix 3/4 stuffing into casserole dish. Add sour cream and soup. Mix together. Spread remaining dressing on top. Bake at 375 degrees for 35-40 minutes uncovered.