2 lbs. frozen or fresh squash, cooked and drained
1 carrot, grated
1 onion, chopped
2 tbsp. pimento, chopped
1 can cream of chicken soup
1/2 pt. sour cream
1 pkg. herb stuffing mix
1 stick butter, melted

Cook squash. Season with salt and pepper. Add carrot, onion, pimento, sour cream and soup. Pour melted butter over stuffing mix and mix well. Add 1/2 stuffing mix to squash and put in buttered casserole. Cover with remaining stuffing mix. Bake at 375 degrees for 25 to 30 minutes.