Squash Dressing

Name: Squash Dressing
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6-8 generously
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)

By Gaylynn Y Cooper
@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!

Rating:

★★★★★ 1 vote5

Comments:

3 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)
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How to Make Squash Dressing

Step-by-Step

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.

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