3 c. cooked squash, seasoned with salt & pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 bell pepper, chopped
1 stick butter
2 c. milk
1 sm. pan cooked corn bread, crumbled
1 can cream of chicken soup

Saute the onion, celery, and pepper in the butter. Stir in the crumbled corn bread and 2 cups milk and squash. Add the chicken soup. Pour in a proper sized pan and bake at 450 degrees until brown. (I add about 2 teaspoons sage to make it taste more like dressing.)

This is a meal without meat, and it is very good when served with pinto beans. I like to serve it with chicken or turkey or even fresh peas.