3 c. squash, cut up
1 (8 oz.) carton sour cream
1 can cream of chicken soup, undiluted
1 carrot, grated
1 med. onion, chopped
1 1/2 c. herb stuffing

Preheat oven to 350 degrees. Cook squash until almost tender. In large bowl, mix sour cream, soup and 1/2 cup herb stuffing. Add the grated carrot, chopped onion and squash.

Pour into baking dish. Pepper and salt to taste. Dot with butter. Sprinkle the rest of the herb stuffing on top. Bake 30 minutes at 350 degrees.