2 lbs. fresh squash
1 onion, diced
1 carrot, sliced
1 sm. jar pimiento
1 can chicken soup
1/2 pt. sour cream
1 pkg. dressing
1 stick butter, melted
Salt & pepper to taste

Cook squash, onion and carrot in salted water until tender; drain and cool. In large bowl, mash vegetables and add pimiento, sour cream and soup. Mix dressing with melted butter until crumbly. Place one-half of dressing mix on bottom of 2 quart casserole, add squash mixture then top with remaining half of dressing mix. Bake 45 minutes in 350 degree oven. May be frozen before baking.