3 lbs. yellow squash, sliced
1/2 c. butter, divided
1/4 c. all-purpose flour
1 c. milk
1 tsp. salt
1/2 tsp. pepper
Pinch of nutmeg
1 (8 oz.) sour cream
1 (4 oz.) jar chopped pimentos
4 med. carrots, shredded
1/2 c. finely chopped onion
1 (8 oz.) pkg. herb stuffing mix

Preheat oven to 350 degrees. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid.

Meanwhile, melt 1/4 cup butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper and nutmeg. Remove from heat. Add squash, sour cream, pimentos, carrots and onion.

Melt remaining 1/4 cup butter; add stuffing and toss. Spread half of the stuffing in 9x13 inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot. Makes 12 servings.