Squash Dressing

Gaylynn Y Cooper

By
@Gaylynn

Another way I use the excess yellow squash we grow in our garden. Makes a nice alternate to the traditional cornbread dressing we all love down here in the south. Everyone in my family loves cornbread dressing and they really like this version!


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Comments:

Serves:

6-8 generously

Prep:

35 Min

Cook:

45 Min

Ingredients

1
medium (approx 8-10 skillet) of cornbread, crumbled
1
medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
1 can(s)
cream of chicken soup
1
medium onion, diced
1
medium bell pepper, diced
2
ribs of celery, sliced thin
3
eggs, beaten
1
heaping t. softened butter
1 tsp
fresh or 1/2 t. dry thyme
1 tsp
curry powder
2 c
diced, cooked chicken (opt)

Directions Step-By-Step

1
Prepare and cook cornbread and squash. Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread. Mix well, and pour into buttered (approx. 9 x 14) baking pan. Bake @ 400 degrees, for approx. 45 minutes or until golden brown.
Serve with cranberry sauce if you wish.

About this Recipe