2 lbs. squash, cooked and drained and mashed
1 onion, chopped fine
Sm. jar of pimento, chopped
4 carrots, grated
1 can cream of chicken soup
1 c. sour cream
2 tbsp. butter

Saute onions in butter, add carrots, pimento and squash. Mix cream of chicken soup and sour cream together. Add squash mixture. Grease pan. Layer bottom of pan or dish with Pepperidge Farm stuffing mix. Put squash on top then a layer of stuffing then squash mixture again. Dot with butter. Bake 30 minutes at 375 degrees.