2 lbs. yellow squash
1 lg. onion
1 can cream of chicken soup
1 sm. jar pimientos (opt.)
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 stick butter
1 (8 oz.) pkg. Pepperidge Farm herbal dressing

Boil squash until tender; drain and mash. Chop onion; saute in a half stick butter until tender. Add soup, chopped pimiento, sour cream, salt and pepper. Melt the remaining butter and add to dressing crumbs. Put half of dressing in bottom of baking dish. Mix all ingredients together. Pour on dressing. Spread remaining half of the dressing on top. Bake at 350 degrees for approximately 1 hour.