1 1/2 lb. squash, OR 1 (10 oz.) pkg. frozen
2 eggs
1/2 stick butter
1 med. onion, cut fine
4 inch wedge of cornbread
1 1/2 c. milk
1 tsp. sage
Salt and pepper to taste

Wash and slice squash. Cook until tender but do not overcook. Beat egg and add to milk and other ingredients. Combine with drained squash. Bake at 350 degrees for about 30 minutes.