Squash Dressing

This is a dish my mom first sampled at a covered dish dinner not too long after we moved here. We call it squash casserole but the proper name is squash dressing. It is a Southern-style cornbread based dressing instead of the loaf bread based dressing popular elsewhere. Now when you go to make this make sure you buy either self-rising cornmeal mix or just ground cornmeal, not corn muffin mix. You do not want a sweet corn bread for the dressing.

Ingredients:

• A 9X13 inch pan of prepared corn bread. This is usually the recipe on the package doubled.
• 1 pound yellow squash
• 1 medium onion, chopped
• 4 tablespoons of butter or margarine
• 2 cups of chicken broth
• 1 10.75 ounce can of cream of chicken soup. You could use cream of celery if desired.
• Salt, pepper, and ground sage to taste.

Directions:

Slice squash and place in a saucepan and cover with water. Bring to a boil and cook until very tender. In a large bowl crumble the cornbread. Drain and mash the squash to your desired consistency and add to the cornbread.

Melt the butter in a skillet and add the onions, saute until soft and translucent. Add the onion mixture, cream of chicken soup and half of the chicken broth to the crumbled cornbread. You want everything to be well moistened and if the mixture is still dry add the rest of the broth. You may find you need a bit more moisture depending on how dry the corn bread is, if you do add a little more broth or even just a little water. Season the mixture to taste and place in a 9X13 pan. Bake at 350 degrees for 30-45 minutes or until hot and the top is starting to brown.