Butternut Squash Dressing

• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• 1 package (12 ounces) frozen cooked winter squash, thawed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (8 ounces) water chestnuts, drained and chopped
• 3/4 cup sour cream
• 1 package (6 ounces) cornbread stuffing mix, divided
• 3 tablespoons butter, melted

1. In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.

onion, vegetable oil, frozen cooked winter, condensed cream, water chestnuts, sour cream, stuffing mix, butter

Taken from www.tasteofhome.com/recipes/butternut-squash-dressing/ (may not work)