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Squash Dressing 2015-11-17 05:42:51 Makes 8 to 10 servings Write a review Print Ingredients 2 (6-ounce) packages buttermilk cornbread mix 5 medium yellow squash, sliced inch thick 4 medium zucchini, sliced inch thick 1 (8-ounce) package sliced baby portobello mushrooms 1 cups chopped leek 1 cups chopped celery 1 (10 -ounce) can reduced-fat cream of celery soup 2 large eggs, lightly beaten cup shredded Parmesan cheese 1 tablespoon minced fresh thyme teaspoon salt teaspoon ground black pepper Instructions Bake cornbread, using fat-free milk, according to package directions