Make-Ahead Corn Bread Dressing Recipe

Cut squash lengthwise in half; remove and discard seeds. Place squash in a roasting pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, at 375 ° for 45 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender. Prepare and bake corn bread mix according to package directions, using an 8-in. square baking dish. Cool to room temperature; crumble bread. Place in an ungreased 13-in. x 9-in. baking pan. Bake at 350 ° for 8-13 minutes or until lightly browned, stirring twice. In a large skillet, cook onion and celery in butter over medium heat for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the sausage, corn, poultry seasoning, salt and pepper; heat through. When squash is cool enough to handle, use a fork to separate strands. In a large bowl, combine the sausage mixture, corn bread, squash and walnuts. Stir in broth. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 ° for 45 minutes. Uncover; sprinkle with cheese; bake 10-15 minutes longer or until heated through.