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Squash Dressing

9 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + cooling Bake: 40 min.

Makes

8 servings

Updated: Jun. 30, 2023
I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving. —Anna Mayer, Fort Branch, Indiana
Squash Dressing
Squash Dressing Recipe photo by Taste of Home
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Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup water
  • 4 cups chopped yellow summer squash
  • 1/2 cup butter
  • 1/2 cup each chopped onion, celery and green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.
  2. In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
  3. Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish.
  4. Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts

3/4 cup: 311 calories, 19g fat (10g saturated fat), 70mg cholesterol, 930mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 6g protein.