Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender. Drain. Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper. Spoon into a greased 13"x9" baking pan; sprinkle with remaining stuffing mix. Bake at 350 degrees for 45 minutes.
Tip: A fun new way to serve cornbread…mix up the batter, thin slightly with a little extra milk, then bake until crisp in a waffle iron.
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