2 lbs. squash
1 onion, chopped
1 carrot, grated
2 tbsp. minced pimiento
1 can cream of chicken soup
1/2 pt. sour cream
1 pkg. Pepperidge Farm herb dressing
1 stick butter

Cook squash and onion in small amount of water. Drain and season with salt and pepper and 1 tablespoon butter.

Mix with all other ingredients except the herb dressing and butter. Melt 1 stick butter; add dressing. Pour 1/2 dressing mixture into squash and mix well. Pour into greased casserole dish and spread remaining half of dressing mixture on top. Bake at 375 degrees for 25 to 30 minutes.