3 lbs. yellow squash, sliced
1/2 c. butter
1/4 c. flour
1 c. milk
1 tsp. salt
1/2 tsp. pepper
Pinch nutmeg
1 (8 oz.) container sour cream
1 (4 oz.) jar pimientos
4 carrots, shredded
1/2 c. chopped onion
1 pkg. herb stuffing mix

Steam squash until tender. Drain and mash with spoon.

Melt 1/4 cup butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook. Add salt, pepper and nutmeg. Remove from heat, add squash, sour cream, pimiento, carrots and onions.