Squash Dressing Recipe
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Squash Dressing Recipe

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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
TOTAL TIME: Prep: 30 min. + cooling Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 40 min.
MAKES: 8 servings


  • 1 package (8-1/2 ounces) corn bread/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 milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

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


  1. Prepare corn bread 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 corn bread. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended. Transfer to a greased 11-in. x 7-in. baking dish.
  4. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
Originally published as Squash Dressing in Country Extra September 2009, p51

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usedtateach User ID: 5348490 246218
Reviewed Mar. 28, 2016

"My family loves this dish! So, now, we have it for a lot of family gatherings; not just for Thanksgiving. It also freezes very well (for at least a month), so that helps those of us whose energy level is limited! I also leave out the green pepper.Thanks for sharing! usedtateach"

delowenstein User ID: 3766053 241043
Reviewed Jan. 4, 2016 Edited Jan. 6, 2016

"I prepared this recipe back in the fall of 2015! I found it really savory and delicious! I admit that I had made adjustments to the recipe when I prepared it and I used 1 greased and floured 12x6" loaf pan to bake the dressing. I'm glad that I had the chance to try this recipe. Thank you for sharing it with Taste of Home!"

gunslinger User ID: 544392 214932
Reviewed Dec. 14, 2014

"Very tasty! I am not usually a squash eater but love it in squash dressing!"

BamaSweetie78 User ID: 8107679 184836
Reviewed Nov. 18, 2014

"I plan to make this for one of my Thanksgiving dishes, has anyone prepared it in advance?"

azgrandmajo User ID: 1678837 173242
Reviewed Dec. 18, 2013

"I normally do not eat dressing but this is delicious! Everyone always requests the recipe, I omit the green pepper."

calypan User ID: 6166870 211268
Reviewed Oct. 28, 2011

"This dressing was so moist and really delicious! Will definitely make again!"

softmtnrain User ID: 5603807 173239
Reviewed Nov. 19, 2010

"This is an awesome dressing! I made it for the first time for a Thanksgiving potluck at work. Will definitely make this again for the family!"

kitchen goddess User ID: 5186794 145573
Reviewed Nov. 10, 2010

"I'm looking forward to trying this recipe - suggestion for the vegetarian - try cream of celery soup..."

robin3957 User ID: 3118491 118464
Reviewed Nov. 10, 2010

"Would really love to try this recipe. I am a vegetarian does anyone have any suggestions for replacement of the cream of chicken soup ?"

heyou46 User ID: 4143978 184835
Reviewed Nov. 19, 2009

"This is so good that family eats it and not cornbread dressing... I have given this recipe out a thousand times...WE do not put in the celery or green peppers"

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