Squash Dressing
By
Gaylynn Y Cooper
@Gaylynn
1
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!
Ingredients
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1medium (approx 8-10 skillet) of cornbread, crumbled
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1medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
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1 can(s)cream of chicken soup
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1medium onion, diced
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1medium bell pepper, diced
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2ribs of celery, sliced thin
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3eggs, beaten
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1heaping t. softened butter
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1 tspfresh or 1/2 t. dry thyme
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1 tspcurry powder
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2 cdiced, cooked chicken (opt)
How to Make Squash Dressing
- 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.
