1 1/2 lbs. squash, sliced
1 onion, chopped
2 carrots, grated
1 (2 oz.) jar diced pimento, drained
1 (10 oz.) can cream of chicken soup
1 cup sour cream
1/2 stick butter, melted
2 cups grated Cheddar cheese
2 cups Pepperidge Farm herb stuffing mix
Salt and pepper to taste

Steam squash until tender crisp. Saute onion and carrots in butter. Mix all ingredients together except stuffing. Grease casserole dish. Sprinkle 1 cup stuffing on bottom of dish. Put squash mixture on top, then sprinkle remaining stuffing mix on top. Bake at 350 degrees for 30-45 minutes. Make in two dishes and freeze one for later.