• Preheat oven to 450°. In a 9-inch cast-iron skillet, place 2 tablespoons butter, then place skillet in the preheating oven.
• Line a baking sheet with parchment paper. Set aside.
• In a large bowl, combine cornmeal mix, milk, cheese, canola oil, and egg. Mix well. Carefully remove skillet from oven,
and pour in batter.
• Bake for 20 to 25 minutes, or until golden brown.
• Reduce oven temperature to 400°. Remove cornbread from skillet, and chop into 2-inch pieces. Place on an unlined

baking sheet, and bake for 15 minutes. Set aside.
• Cut off and discard tops of squash. Using a small spoon, scoop out centers of squash.
• Melt 3 tablespoons butter. Baste each squash with melted butter, and sprinkle lightly with 1 teaspoon salt and 1 teaspoon
pepper. Place squash on the prepared baking sheet, and roast for 15 minutes. Remove from oven, and set aside
to cool.
• In a large skillet over medium heat, combine remaining 1 tablespoon butter and olive oil. Heat until butter is melted.
Add onion, celery, garlic, and mushrooms. Cook until vegetables are tender, about 5 minutes. Add sausage and thyme,
and cook until sausage is browned, using a spoon to break up any large pieces.
• Add wine, and stir until no liquid remains. Add cream, stir until heated through, then remove from the heat. Cool for
15 minutes.
• Reserve and set aside 36 small pieces of toasted cornbread for garnish, if desired. In a food processor, combine
remaining cornbread pieces and sausage mixture, and pulse until combined and no large chunks remain. Spoon about
1 teaspoon stuffing mixture into each prepared squash. Garnish with cornbread pieces and thyme, if desired. Serve
immediately.

 
* Sunburst squash is a variety of small, yellow summer squash.