• 3 med. squash, grated
• 2 lg. onions, diced
• 6 to 8 c. cornbread, crumbled
• 6 lg. biscuits, crumbled
• 1 c. milk
• 6 eggs, beaten
• 1 stick butter, melted
• 1 T. sage, or to taste
• 1 T. poultry seasoning, or to taste
• 4 cans chicken broth
• salt & pepper, to taste

1. Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage,
2. poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together. Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Add grated squash. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.

It's really hard for my family to wait until Thanksgiving for that fantastic dressing so we make up a batch of squash dressing to tie us over until then. This is great anytime and we especially like it with a honey ham!!!