cups mashed cooked butternut or acorn squash
can (10-¾ ounces) condensed cream of chicken soup, undiluted
cup (8 ounces) sour cream
cup chopped onion
medium carrot, finely shredded
cups crushed herb-seasoned stuffing, divided
tablespoons butter, melted
In a bowl, combine the squash, soup, sour cream, onion, carrot, salt and pepper. Sprinkle 1 cup of stuffing into a greased 1-1/2-qt. baking dish. Top with squash mixture and remaining stuffing; drizzle with butter. Bake, uncovered, at 350° for 35 minutes or until lightly browned. Yield: 6-8 servings.