Chop and boil together until tender:

2 lbs. squash
1 lg. onion

Drain thoroughly.

Add:

1 stick butter
2 c. Pepperidge Farm corn bread stuffing mix
1 lg. onion, chopped
1 c. grated Cheddar cheese
1 c. grated Parmesan cheese
1 c. sour cream
1 can cream of chicken soup (condensed)
Salt and pepper to taste

Mix thoroughly and pour into large casserole. Sprinkle top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until brown.