3 lb. squash
3 to 4 carrots
1 sm. jar pimento
1 can cream of chicken soup
1 lg. onion
1 pkg. plain Pepperidge Farm corn bread stuffing
1 stick butter
Salt and pepper

Dice squash, carrots and onions. Boil until tender and drain. Add pimento to butter and cream of chicken soup. Season with salt and pepper. Cover bottom of baking dish with part of stuffing mix. Layer squash mixture over stuffing and top with remainder of stuffing mix. Bake at 350 degrees until lightly brown.