6 or 8 young yellow squash
1 stick butter
1 sm. onion, chopped fine
1 sm. carrot, shredded
1 (8 oz.) pkg. cornbread stuffing
1 can cream of chicken soup
1 (8 oz.) carton sour cream
Salt and pepper to taste

Boil squash until fork tender, drain well, cool and slice. Melt butter in large saucepan. Saute onions and carrots. Add cornbread stuffing and mix to coat thoroughly.

Cover bottom of shallow 2 quart baking dish with 1/2 crumb mixture. Add squash, salt and pepper.

Mix soup and sour cream and pour over squash. Top with remaining crumb mixture. Bake at 350 degrees until bubbly, about 30 minutes.