3 lbs. squash
1 tsp. salt
1/2 tsp. pepper
1 pkg. herb seasoned Pepperidge stuffing
1 lg. white onion
1 1/2 sticks butter
1 can cream of chicken soup
14 oz. jar pimiento
18 oz. sour cream
1 can water chestnuts

Slice squash and boil until tender, drain. Do not mash. Saute chopped onion in 1 stick butter until clear. Remove from heat and add soup, pimiento and water chestnuts. Mix well; add squash and fold in sour cream. Taste for seasoning. Put a little stuffing on mixture. Line casserole dish with stuffing mixed with 1/2 stick butter. Pour mixture in dish and top other stuffing. Bake 30 minutes at 350 degrees.