I'm not sure I can tell you the Turkey Dressing recipe, because its one of those things. If you really want to know, just ask me and I'm sure I'll tell you. I did make one slight modification this year. In an effort to make it just a bit fluffier and not so dense, I added extra eggs. It worked!
For part 1 of this, I'll tell you the squash recipe. Later on, I'll tell more 'cause the pie was AWESOME!
1 1/2 - 2 pounds yellow squash
1 onion diced
1/2 stick butter, melted
1/2 cup heavy cream
1 1/2 - 2 cups Muenster cheese, grated
Slice the squash ~ 3/4 inch thick. (Frances sliced it for me one year and it was so much better than when I do it. I was slicing it too thin.). Dice the onion. Place both in a medium pot with some salted water (not covering or anyting). Bring to a boil and simmer 20 minutes. Drain really well. Then combine squash, onion, butter, cream, eggs, and cheese, while still hot. Pour into a greased dish. Melt 1/2 stick of butter. Crumble 1 sleeve of saltines and mix with melted butter. Put these on top of the squash. Cook at 350° for 30 minutes. Mmmmmm.