2 1/2 lbs. baby yellow squash
Salt and pepper
3/4 c. sour cream
1 sm. onion, grated
1 can cream of chicken soup, undiluted
1 med. carrot, grated
1 stick butter

Cook squash in small amount of water until tender. Chop and season with salt and pepper. Mix together the chicken soup, sour cream, grated carrot and onion. Add this to the chopped squash. Grease pyrex dish with part of 1 stick of butter. Melt remainder to use as part of topping.

Topping:

Pour melted butter over 1/2 package of Pepperidge Farm herb or cornbread dressing and cover squash with this. Bake 30 minutes at 350 degrees.