Instructions: The Cook and Kitchen Staff are continuing to offer you some of our recipes featuring the fruits and vegetables of the fall harvest; and todays recipe has a surprise ingredient!

The surprise is that you can prepare todays recipe with any variety of Winter Squash. Stop by your local grocers or Farmers Market and pick up about three pounds of Acorn, Butternut, Buttercup, or Hubbard squash, and prepare this savory side dish for dinner tonight!

We may be getting a little ahead of ourselves, but todays recipe would also make a fantastic side service at your next big family gathering, namely Thanksgiving Day Dinner. If you dont try todays recipe this week, try it in November and wait for your guests to come back for more!

(Remember, Winter Squash can be stored for up to four weeks in an airy room at about 55 degrees.)

In a large pot over medium-high heat, boil squash slices, onions, and carrots together in lightly salted water for about 20 minutes, or until tender. Drain the vegetables well and return to the cooking pot.

Mash the soft vegetables together, then add one can of Cream of Chicken Soup and mash again. Add the second can of soup, sour cream, and pimiento to the vegetable mixture, and stir to combine.

Melt butter, then pour over the herb-seasoned stuffing mix in a separate mixing bowl. Stir to evenly distribute the butter. Spread about half of the stuffing mixture in the bottom of a large, lightly greased, oven-proof casserole dish.

Pour the squash mixture over the top of the stuffing and spread evenly with a spatula or spoon to cover. Top the squash mixture with an even layer of the remaining stuffing.

Bake in a pre-heated 350-F degree oven until heated through and lightly browned. Serve warm, straight from the casserole dish. Refrigerate any leftovers to store.

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