2 lbs. squash, cooked & drained
2 carrots, grated
1 onion, chopped
1 can cream of chicken soup
1 sm. jar chopped pimiento
Salt & pepper to taste
8 oz. sour cream
1 pkg. stuffing mix
1 stick butter
1 can water chestnuts, sliced (opt.)

Melt butter and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl; add half of stuffing mix, pour into greased casserole and top with remaining stuffing mix. Bake 30 to 35 minutes at 350 degrees. Freezes well.