2 c. squash, cooked and undrained
2 c. cornbread, broken into pieces
3 eggs
1/2 c. chopped onion
1/2 tsp. sage
2 tbsp. butter
1 1/2 c. canned milk
1/2 lb. bulk sausage, browned and drained
Salt and pepper to taste

Cook squash in small amount of water. Combine all ingredients with mashed squash. Bake in greased baking dish at 350 degrees for 1 hour.

I cook the cornbread in microwave using a round dish with a glass in the middle for about 5 minutes at 70% power, rotating the dish and cook 3-5 minutes at 100% power until toothpick comes out clean when stuck in center.

Then I cook the casserole for 25 minutes on high, rotating dish every 5 minutes.