- 1 (2 pound) butternut squash – peeled, seeded, and cut into 1/2-inch cubes
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/3 cup butter, melted
- 2 carrots, shredded
- 1/2 cup finely chopped onion
- 2 1/2 cups herb-seasoned dry stuffing mix
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
- Bring a pot of lightly salted water to a boil; stir in squash cubes. Reduce heat to low; simmer squash until slightly softened, about 3 minutes. Drain and set aside.
- Mix cream of chicken soup, sour cream, butter, carrots, and onion in a bowl until thoroughly combined; stir in 2 cups of stuffing mix and the squash. Transfer to prepared baking dish. Sprinkle top of casserole with remaining 1/2 cup of stuffing mix.
- Bake in the preheated oven until bubbling and squash is tender, about 25 minutes.