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Squash Dressing

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


  • 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


  • Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.
  • 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.
  • 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.
  • 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.

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Average Rating:
  • K.
    Jan 16, 2021

    Only change, I left out the green pepper (family preference). Otherwise, I prepared this as directed. We loved it. Look forward to making this over and over again in the future.

  • usedtateach
    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
    Jan 4, 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
    Dec 14, 2014

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

  • BamaSweetie78
    Nov 18, 2014

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

  • azgrandmajo
    Dec 18, 2013

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

  • LesaLawrence
    Aug 2, 2013

    No comment left

  • calypan
    Oct 28, 2011

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

  • softmtnrain
    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
    Nov 10, 2010

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