In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. Baking dish. Combine soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned. Yield: 8 servings.

squash. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky"