CHRISTMAS (THANKSGIVING) SQUASH

1 can chicken cream soup
1 cup sour cream
1 large grated carrot
1 cup onion, sautéed
2 1/2 c turnip and squash (1 turnip and 1 acorn)
Soften in microwave 1 minute. Chop into even pieces, then boil until tender.

1 box Stovetop stuffing (170g)
1/2 cup butter or margarine
Coarse pulse butter and stuffing contents.
Press half on bottom and half on top in an 11x16" pyrex.

Bake 350 F for 30 minutes.

VARIATIONS:
I have done some combination of turnip and carrots, mashed with butter and milk a few times now, topped with the stuffing. Stuffing made to instructions is too moist. Stuffing fried in butter is a little dry, but very decent. Topping works well, but I think the next time I will do half on the bottom, to get some moisture. Have used sweet potato instead of acorn squash. Honestly, I love the turnip with carrot, and the sweet potato and acorn squashes have better uses than being overwhelmed with the turnip. I often make it in an 8x8. I even ate this on top of lettuce tonight for supper and loved it!
One day I should try this with homemade stuffing. It is pretty salty!

ABBREVIATED RECIPE:
Microwave medium-large turnip for 1 minute. Peel and chop turnip and 3-6 carrots. Boil until tender.
Preheat oven to 350F.
Drain and mash vegetables with enough margarine and milk to make chunky or creamy, depending to taste. Place in ceramic or glass dish, approximately 11 x 14".
Sauté onion in 1/2 cup margarine, then stir in one package of Stovetop stuffing until combined.
Top, and bake for 30 minutes.

This dish is Thanksgiving and Christmas all rolled up in one!