2 cans squash -OR-
2 pkgs. frozen squash -OR-
3-4 fresh cut blanched squash
1 sm. jar pimento
1 (8 oz.) carton sour cream
1 can cream of chicken soup
1 carrot (or more), grated
1 lg. onion, chopped
1 stick butter
1 pkg. Pepperidge Farm corn bread stuffing mix

Boil squash and chopped onion until tender, drain well. Mix with drained pimento, sour cream, soup and grated carrots.

Melt butter and pour over stuffing mix. Stir. Line bottom of a 9 x 13 inch baking dish with 1/2 the crumbs and save 1/2 for top. Mix the remaining ingredients and pour over the crumb mix. Top with crumbs. Bake at 350°F for 30 minutes. Serves 12. You may add 3 to 4 small grated carrots if you wish.