Step 1: Preheat the Oven

Preheat your oven to 350°F.

Step 2: Cook the Squash

In a large skillet or pot, melt the butter with the oil over medium heat.

Add 1 onion and the squash to a food processor. Pulse 5–7 times, leaving the vegetables finely chopped but not pureed.

Transfer the squash mixture to the skillet. Dice the remaining onion and stir it in. Cook, stirring occasionally, until the onions are almost translucent and the squash is tender, about 8–10 minutes.

Step 3: Prepare the Cornbread

While the vegetables are cooking, prepare the Jiffy Corn Muffin Mix according to the package directions. Allow the cornbread to cool slightly.

Step 4: Mix the Dressing

Transfer the cooked squash mixture to a large mixing bowl and let it cool for a few minutes.

Add the cream of celery soup, eggs, salt, and pepper. Stir until well combined.

Crumble 2 cups of the prepared cornbread into the bowl and gently mix until everything is evenly combined. (Freeze or enjoy the remaining cornbread for another recipe.)

Step 5: Bake

Lightly coat an 8×8-inch baking dish with nonstick cooking spray.

Spread the mixture evenly into the baking dish and bake for 25–35 minutes, or until the dressing is set and lightly golden.

Sprinkle the shredded Colby Jack cheese evenly over the top and return the casserole to the oven for 3–5 minutes, or until the cheese is melted and gooey.

Step 6: Serve & Enjoy

Allow the casserole to rest for 5–10 minutes before serving. Scoop onto plates and enjoy warm!

❤️ Connie's Tip: Don't over-process the squash. Leaving small pieces gives the dressing the perfect texture while allowing the squash to blend beautifully into the cornbread.

Feeds: 6–8 servings

Easy to Double: Simply double all of the ingredients and bake in a 9×13-inch baking dish for larger family dinners, holidays, or potlucks.