2 lbs. squash
1 pkg. cornbread mix
2 c. sweet milk
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped sweet pepper
1 can cream of chicken soup
2 tsp. sage
Salt and pepper to taste

Cook squash and drain. Add milk to cooked cornbread and soak. Add remaining ingredients and bake 350 degrees for 1 hour.