Winter Squash Stuffing

  • 2 cups diced winter squash 
  • 2 cups crumbled cornbread 
  • 1/2 cup margarine, melted 
  • 2 teaspoons dried sage (triple amount for fresh)
  • 1 (10.75 ounce) can cream of mushroom soup 
  • 1 egg, beaten 
  • 1 large onion, chopped 
  • 1 1/2 teaspoons sugar
  • salt and pepper to taste 
  • 1/4 cup milk


Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.  Preheat oven to 350 degrees F. Lightly grease a medium baking dish.  In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.  Bake 30 minutes in the preheated oven, or until lightly browned.