3 lbs. yellow squash, sliced
1/2 c. butter, divided
1/4 c. flour
1 c. milk
1 tsp. salt
1/2 tsp. pepper
Pinch of nutmeg
1 (8 oz.) crton sour cram
4 oz. pimentos, chopped
4 med. (1 1/2 c.) carrots, shredded
1/2 c. onion, finely chopped
1 (8 oz.) pkg. herb stuffing mix

Steam squash until tender, 8 minutes. Drain in colander. Mash with back of spoon to squeeze out excess liquid. Meanwhile, melt 1/4 cup of the butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to a boil and cook, stirring, 1 minute. Add salt, pepper and nutmeg. Remove from heat. Add squash, sour cream, pimentos, carrots and onion. Melt remaining 1/4 cup butter. Add stuffing and toss. Spread half of the stuffing in 13 x 9 inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake in a preheated 350 degree oven for 30 minutes or until bubbly and hot. Serves 12.