1 pound cooked squash (your choice)
1 4-ounce jar pimentos, drained
1 small onion, chopped
1 package corn bread stuffing
1 cup sour cream
1 can cream of chicken soup
1 stick melted butter
2 medium carrots, grated
Drain squash; cut into 2-inch chunks or larger. Add pimento, onion, carrots, sour cream and soup; mix well.
In the prepared casserole dish, mix stuffing and butter. Line bottom with stuffing, reserving enough to sprinkle over the top. Add squash mixture and top with remaining stuffing. Bake at 350 degrees for 30 to 35 minutes.