- 1 2 lb fresh butternut squash
- 1 medium onion (chopped)
- 3/4 Cup commercial sour cream
- 1 medium carrot (grated)
- 1 Can condensed cream of chicken soup
- 1/4 Cup butter
- 1/2 Cup fine bread crumbs
- Chop squash finely.
- Combine with other ingredients except butter and crumbs.
- Turn into greased 2-quarts casserole.
- Melt butter; combine with crumbs; sprinkle over top.
- Bake at 350° for 30-40 minutes. Makes about 10 servings.
Credit by: Bruce Carlson