1️⃣ Prep Squash & Cornbread
Boil or steam squash until tender (~10 mins). Drain and mash.
Crumble pre-baked cornbread (about 6x6-inch pan’s worth).
2️⃣ Sauté Veggies
In a skillet, cook onion and celery in 1 tbsp butter until soft.
3️⃣ Mix & Bake
In a bowl, combine squash, cornbread, sautéed veggies, eggs, broth, melted butter, and seasonings.
Fold in optional sausage or cheese.
Transfer to a greased 9x13-inch dish and bake at 350°F (175°C) for 35-40 mins until golden.
Pro Tips
🌿 Fresh herbs? Use 1 tbsp fresh sage + thyme.
🔥 Crispy top? Broil 2-3 mins at the end.
🥘 Make ahead: Assemble unbaked, refrigerate, and bake later (+10 mins).
Serving Ideas
🦃 With roast turkey or chicken – Holiday staple
🥗 As a main dish – Pair with green beans
🌶️ Spicy twist – Add diced jalapeños