1 lb. squash
1 small onion, diced
1 carrot, grated
1 can cream of chicken soup
1/2 to 1 c. sour cream
1/2 stick melted butter
1 bag Pepperidge Farm stuffing mix

Cook squash in water with no seasoning. Drain and mash with fork. Add onion, carrot, soup, sour cream, butter and 1/2 to 3/4 of stuffing. Place in casserole and sprinkle top with remaining stuffing.

Bake 30 minutes at 350°F.