Cut cornbread into small 1 inch cubes.  Lay out on a baking sheet and toast in a 300 degree oven until just browned and hard, set aside.

Heat a large oven safe pan over medium high heat.  Add oil and onion, sauté for a couple of minutes.  Add sausage and sauté until they begin to brown.  Add sage to the pan and cubes of cornbread.  Stir and then add broth a little at a time until mixture is moistened  (you might not need all the broth, just until moist).Stir a few minutes, add salt and pepper to taste.    Put pan in 400 degree oven and cook about 30-40 minutes until mixture is heated through.  Remove from oven mix in squash and serve.