4 c. squash, cooked & drained
2 med. carrots, coarsely grated
1 c. sour cream
1 med. onion, chopped
1 can cream of chicken soup (not diluted)
1 (4 oz.) jar pimiento, finely chopped
2 c. herb stuffing mix (Pepperidge Farm)
2/3 c. butter, melted
Salt to taste
Pepper to taste

Mix squash, carrots, onion, pimiento, sour cream and soup. Season to taste with salt and pepper. Pour into buttered casserole dish that has been lined with some of the herb stuffing (about 1/4 cup). Mix remaining stuffing with the melted butter. Use as a topping. Bake at 325 degrees for about 45 minutes. Serves 10.