Squash Dressing

THE INGREDIENTS

• 1 pound yellow squash, coarsely chopped 
• 1 medium-size red bell pepper, chopped
• 1/4 cup butter 
• 1 large sweet onion, chopped 
• 2 celery ribs, chopped 
• 1 (10 3/4-oz.) can cream of chicken soup
• 1/4 to 1/2 tsp. ground red pepper
• 1 (14-oz.) can chicken broth 
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 5 cups cooked, crumbled cornbread

DIRECTIONS

1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet eight to ten minutes or just until tender. Drain well on paper towels.
2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté eight to ten minutes or until vegetables are tender. 
3. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish. 
4. Bake at 350° for forty to forty-five minutes or until golden.