Hubbard Squash Casserole Recipe

8 cups hubbard squash, peeled, seeded, and cut into small chunks
1 small red bell pepper, cut into small strips
1 large carrot, grated
1 medium onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 stick of butter ( 1/2 cup )
salt and pepper
4 cups corn bread, broke up into big crumbs

In a large skillet, Cook squash, red bell pepper, carrot and onions until tender crisp. Stir in chicken soup, sour cream, salt and pepper. Let mixture cool.

Melt butter and mix with corn bread crumbs. Put half the corn bread in the bottom of the baking dish, pour squash mixture over corn bread crumbs. Top squash with the remaining corn bread crumbs.

Bake Hubbard Squash Casserole for the allotted time, or until heated through until cornbread is golden brown.