Cornbread and Squash Dressing

This is an easy holiday, or any day, dressing that is flavorful and festive.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb  yellow squash, coarsely chopped
• 1⁄4 cup butter
• 1  large sweet onion, chopped
• 1  medium red bell pepper, chopped
• 2  celery ribs, chopped
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (14 ounce) can chicken broth
• 3⁄4 teaspoon fresh ground black pepper
• 1⁄2 teaspoon  ground red pepper
• 1⁄2 teaspoon poultry seasoning
• 5  cups  cooked crumbled  cornbread

Directions

1. Preheat oven to 350 degrees.
2. Cook squash in boiling water to covern in a large skillet 8-10 minutes or just until tender. Drain well on paper towels.
3. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8-10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13X9" baking dish.
4. Bake for 40-45 minutes or until golden.