Squash Dressing

● 2 c. cooked Squash, mashed up completely (2 bags 12 oz each frozen) 

● 2 c. Cornbread, crumbled up (a little over ½ small skillet) 

● 1 can Cream of Chicken Soup 

● ¼ c. Whole milk

● 1 stick Unsalted Butter 

● 1 med. Yellow Onion 

● 1 whole jalapeño, or a few pieces pickled from jar

● 1 egg, raw

● dash of thyme

● salt and pepper, to taste

● 1 Cornish Hen, cooked and deboned (optional) 

Step 1: Bake cornbread and let cool.

While cornbread is cooking, boil the squash with a little bit of salt. When done, drain all the water off and mash up finely with a fork.

Step 2: Dice up onion and jalapeno. Melt butter and sauté onions and jalapeño until onions are translucent. Add chicken soup and mix well. Remove from heat.

Step 3: In a large mixing bowl, add cornbread, squash, onions and jalapeño mixture, milk, egg, thyme, salt and pepper. Mix well. Add meat from Cornish Hen if desired. 

Step 4: Bake at 350⁰F for an hour and 10 minutes or until done. Some ovens might need more or less time.