This dressing is so wonderful that at Thanksgiving I always make a pan, in addition to the traditional dressing. It is also a great way to used up frozen leftover cornbread every few months.
Cook one pan of my Mexican cornbread. cool and break into chunks and place in a baking dish, set aside. (It can be cooked in advance. I will freeze leftover cornbread, then use in my dressing at a later date.)
3 or 4 medium size squash. boiled to soft, but not mushy, and drained. (I like to steam mine.) This can be done earlier in the day, or the day before,and refrigerated.
1 large onion, chopped,
1 can cream of mushroom soup
1/2 stick of oleo (butter or whatever you normally use, at room temp. or slightly melted.)
Mix all ingredients together with cornbread. Bake at 350 degrees until it browns like cornbread dressing.