2 lbs. squash
1/2 c. onions, chopped
1 tsp. pimentos
3 carrots, grated
1 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm dressing
2 tbsp. butter

In skillet, saute dressing and butter. Line casserole with most of the dressing. Cook squash with onions. Add carrots, sour cream and cream of chicken soup. Pour into casserole and top with the remaining dressing. Cook at 350 degrees until bubbly.