2 c. squash, cooked
1 onion
3 carrots, grated
1 jar pimientos, chopped
1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
1 roll Ritz crackers
1 stick butter

Preheat oven to 375 degrees. Cook squash and onions in boiling salt water until tender; drain well. While still hot, stir in carrots, pimientos and soup. Cool and add sour cream. Pour into casserole dish you've first buttered. Crumble crackers and mix with butter; press over the top of the squash. Bake for 30 to 45 minutes.