2 c. cooked squash
2 tbsp. pimento, cut
1/2 pt. sour cream
1 onion, chopped
1 carrot, grated
1 can cream of chicken soup (no water)
1 (8 oz.) pkg. Pepperidge Farm seasoned stuffing mix

Season squash with salt and pepper. Add carrots, onion, pimento, sour cream and soup. Melt 1 stick butter; pour over stuffing mix. Add half to squash. Put into casserole dish. Sprinkle other half of stuffing on top. Bake 20-25 minutes at 375 degrees. Freezes well.