Squash Dressing

Directions

1. Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.
2. In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
3. Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish.
4. Bake, uncovered, at 350° until golden brown, 40-45 minutes.