squash dressing

★★★★★ 1 Review
Gaylynn avatar
By Gaylynn Y Cooper
from Richton, MS

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!

★★★★★ 1 Review
serves 6-8 generously
prep time 35 Min
cook time 45 Min

Ingredients For squash dressing

  • 1
    medium (approx 8-10 skillet) of cornbread, crumbled
  • 1
    medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
  • 1 can
    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)

How To Make squash dressing

  • 1
    Prepare and cook cornbread and squash.
  • 2
    Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread.
  • 3
    Mix well, and pour into buttered (approx. 9 x 14) baking pan.
  • 4
    Bake at 400 degrees, for approx. 45 minutes or until golden brown.
  • 5
    Serve with cranberry sauce if you wish.
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