Creamy Squash Casserole

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

⅓ cup butter, melted

2 carrots, shredded

½ cup finely chopped onion

2 ½ cups herb-seasoned dry stuffing mix

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-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.