2 c. cooked squash, drained
2 c. cornbread crumbs
1/4 onion, chopped
1/4 tsp. sage
pinch of poultry seasoning
1 tbsp. butter
1 egg
2 cans cream chicken soup
salt and pepper to taste
1/2 c. grated cheese

Mix cornbread, soup and all other ingredients, except squash and cheese, together. Add cheese and squash last. Pour into Pyrex.

Bake at 400°F about 30 minutes, until brown.