2 lbs. fresh yellow squash
1 (8 oz.) carton sour cream
1 can cream of chicken soup
1 sm. jar pimientos
1 onion, chopped
1 carrot, grated
2 sticks butter
1 (8 oz.) Pepperidge Farm cornbread stuffing mix

Boil squash 10 to 12 minutes; drain. Mix all ingredients together except for 1/2 stuffing mix. Then sprinkle rest of mix on top. Bake at 350 degrees for 35 to 40 minutes.