Cornbread Squash Stuffing

I received a ton of squash in my CSA box last week and there’s only one squash dish I could think of that would be suitable. My husband’s Granny makes the most unbelievable cornbread squash stuffing. I made a huge pan of it and I could smell Thanksgiving around the corner! This dish does take a little extra work (well more than my usual recipes) but totally worth it. I use my gluten free cornbread recipe to make this a gluten free dish. Cornbread squash stuffing is great way to use a lot of squash but don’t try this recipe if you are afraid of butter. But if you are afraid of butter, I challenge you to use real butter made from cows on pasture eating grass under the sunshine and read this article on why Butter is Better. 

I adapted Granny’s recipe since I refuse to buy canned soup, plus I used way more squash which was an accident because I misread her recipe but it worked!  Here’s my version of it. Bon appetite!

Ingredients

1. 5 cups crumbled corn bread (1 cornbread recipe)
2. 1 cup chopped onion
3. 1/2 cup chopped celery
4. 1 stick real butter, melted
5. 1/2 cup-1cup whole milk (depends on how moist you want your stuffing and how moist your cornbread is)
6. 3/4 cup of chicken broth
7. 1/4 cup of cream (or milk will do)
8. 5 cups yellow squash chopped, cooked and drained
9. 1.5 tsp. salt
10. 1/2 tsp. pepper

Instructions

1. Bake one recipe of cornbread...this this will equal about 5 cups.
2. Crumble cooled cornbread into a large mixing bowl.
3. Simmer chopped squash in some butter until tender and drain in a collander.
4. Saute' onion and celery in butter until tender and add to crumbled cornbread.
5. Stir in milk, broth and cream, well drained sqush, melted butter, salt and pepper and mix.
6. Pour into a 9"x 13" baking dish.
7. This mixture can be refrigerated, if assembled ahead of time. Bake 45 - 50 minutes at 400 degrees. The top will be brown and crunchy and the inside will be very moist and buttery.