1 1/2 lb. squash, sliced, cooked & drained
1 med. onion
1 (2 oz.) jar pimientos, diced
1 c. sour cream
1 can cream of chicken soup
1 stick butter, melted
Salt & pepper to taste
2 c. cornbread stuffing mix

Mix all ingredients together except stuffing. Put 1 cup stuffing in bottom of buttered 2 quart casserole. Add squash mixture. Top with remaining stuffing. Bake at 350 degrees for 30 minutes.