1 stick butter
1 sm. pkg. Pepperidge Farm herb seasoned stuffing mix
2 pkg. squash (about 2 lb. or so)
Onion (to taste)
8 oz. sour cream
1 sm. jar chopped pimento
1 can sliced water chestnuts
1 can cream of chicken soup

Melt butter. Add to stuffing mix already in bowl. Spread 1/2 of this mixture on bottom of 9 x 13 inch pan. Cook squash with onions, seasoned with salt and pepper. You may need to drain squash. Add remaining ingredients, mix well and pour into pan. cover with remaining stuffing mixture. Bake at 350 degrees for 30 minutes.

I even add a little canned cream and bacon grease.