Amount
Ingredient
Preparation



2
pounds
squash

fresh



4
ounces
pimientos

one small jar



2
medium
onions

finely diced



2
packages
stuffing mix





1
cup
sour cream





1
can
soup, cream of chicken





4
small
carrots

grated



1/2
cup
butter

one stick

 Cook squash in salted water and drain.  Mash.  Mix all
other ingredients with squash except 1/2 stuffing mix.
Note:  Half the stuffing to begin with.  Mix half the
stuffing mix with the butter.  Line casserole dish
with part of butter mix.  Fill with filling and top
with rest of butter mix.  Cook 35 degree for 4
minutes.