Step 1

Preheat oven to 350 degrees.

Step 2

Wash squash well then cut into slices (about 1/4 inch thick). Boil or pan-fry until very tender (see recipe notes) then drain well.

Step 3

Meanwhile, using a box grater, grate carrot and onion (just like you would shred cheese) then add to a large mixing bowl.

Step 4

Add sour cream, creamed soup (do not prepare first) and butter then mix well.

Step 5

Add 3/4 of the bag of stuffing and cooked squash to the bowl then gently fold until well combined.

Step 6

Pour mixture into a greased 2-quart baking dish. Top mixture with some of the leftover dry stuffing (not all of it, just enough to make a uniform top crust).

Step 7

Bake for 30-40 minutes or until heated through. Cover loosely with foil after 20 minutes to prevent overbrowning.