2 lb. squash, cooked
1/2 c. chopped onions sauteed lightly
1 c. cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. herbed seasoned stuffing mix
1/2 c. melted butter
1 c. shredded carrots

Combine sour cream, stir in carrots and drained squash and onion. Combine stuffing with butter.

Put 1/2 of stuffing in bottom of baking dish. Spoon vegetables mixture over top. Sprinkle remaining stuffing over top.

Bake 30 minutes at 350 degrees. No salt needed.