Squash dressing?

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My S.O. (no pics) has made this a few times this summer

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Recipe???

Squash Dressing


2 cups corn bread, crumbled
1/4 cup celery, fine to medium dice
1/3 cup onion, fine to medium dice
2-3 Tablespoons butter
1 cup yellow squash, grated course grate
1 cup chicken broth
Pinch of ground sage 1/16 teaspoon
Pinch of ground thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional - 1 boiled egg, sliced or cubed

Make a pan of cornbread, sufficient to yield 2 cups of crumbled cornbread. Day old cornbread is fine.

preheat oven to 400 degrees f

Break apart corn bread and prep vegetables

Sauté celery in butter. Add onions when celery begins to get tender. If you like, add the squash when the onions begin to get translucent and cook until the squash begins to caramelize.

When the vegetables are cooked, Add to cornbread in mixing bowl. Add seasonings and mix well. Add sufficient chicken broth to make a damp (not quite soaked wet) mixture (If using boiled eggs, add them to the damp mixture).

Spoon into an un-preheated oiled oven proof casserole or preheated and oiled cast iron skillet. Cook in 400 f oven until done (browned on top slightly). May take 40 minutes, depending on how wet the mixture is and how much liquid the squash yields during cooking. If the squash is sautéed until some caramelization occurs, the cooking will go more quickly. I like to caramelize the squash some in the sauté pan. Sometimes I will only slice and sauté the squash to give a better texture.