3 lbs. yellow squash, sliced
1/2 c. butter, divided
1/4 c. all purpose flour
1 c. milk
1 tsp. salt
1/2 tsp. freshly ground pepper
Pinch nutmeg
1 (8 oz.) container sour cream
1 (4 oz.) jar pimientos, chopped
4 med. carrots, shredded (1 1/2 c.)
1/2 c. finely chopped onion
1 (8 oz.) pkg. herb stuffing mix

Preheat oven to 350 degrees. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid.

Meanwhile, melt 1/4 cup butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onion.

Melt remaining 1/4 cup butter; add stuffing mix and toss. Spread half the stuffing in 13" x 9" baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot. Makes 12 servings.