1 1/2 lbs. fresh squash, cooked tender or 2 cans squash
1 lg. carrot, grated
2 tbsp. chopped pimiento
1 stick butter
1 sm. onion, chopped
2 cans cream of chicken soup
1 c. sour cream
1 can water chestnuts, chopped
1 pkg. Pepperidge Farm herb stuffing mix

Mix butter and stuffing mix. Line baking dish with 2/3 of herb stuffing mix. Mix all other ingredients and pour into pan. Sprinkle top with other crumb mix. Bake at 350 degrees for 30 minutes.