2 lb. squash, sliced
1 sm. onion, chopped
Salt and pepper to taste
1 tbsp. butter
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
2 tbsp. chopped pimento
1/2 c. melted butter
1 (8 oz.) herb seasoning mix (not Stove Top, etc.)

Cook squash and onion until tender in small amount of water. Drain and season with salt and pepper, 1 teaspoon butter; stir in soup, sour cream and pimento. Combine 1/2 cup butter and stuffing mix. Stir until well blended. Combine 1/2 of stuffing mix and squash mixture. Spoon into 2 quart casserole dish. Top with remaining stuffing mixture. Bake at 375 degrees for 30 minutes. Serves 6 or more.