Prepare the Cornbread

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or skillet.
2. Mix the Cornbread Batter: In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Add buttermilk, eggs, and melted butter, stirring until well combined.
3. Bake the Cornbread: Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden brown. Let it cool before crumbling.

Roast the Squash

1. Prepare Squash: Toss the cubed squash with a little olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast: Roast at 375°F (190°C) for 25-30 minutes, or until tender and caramelized.

Assemble the Dressing

1. Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add onions and celery, cooking until softened, about 5 minutes.
2. Combine Ingredients: In a large bowl, crumble the cornbread. Add the roasted squash, sautéed vegetables, sage, thyme, salt, and pepper.
3. Moisten with Broth: Gradually stir in the broth until the mixture is moistened but not too wet.
4. Bake the Dressing: Transfer the mixture to a greased baking dish. Bake at 375°F (190°C) for 30-35 minutes, or until golden on top and heated through.