This Squash Dressing is a comforting twist on traditional American stuffing, perfect for holiday tables or cozy weeknight dinners. The combination of crumbled cornbread mix and soft, mashed yellow squash creates a uniquely moist and tender texture. Aromatic celery and onion are sautéed until sweet and golden, then blended with creamy chicken soup and warm poultry seasoning for deep, savory flavor. This dish is simple to prepare using pantry staples, yet delivers a rich, home-style taste that feels indulgent. It pairs beautifully with roasted meats or stands alone as a hearty vegetarian side. The earthy notes of the squash balance the savory spices, resulting in a harmonious blend of flavors that is both nostalgic and satisfying. Serve hot from the oven for the best experience.
Squash Dressing (M_C-Tx
Description
This Squash Dressing is a comforting twist on traditional American stuffing, perfect for holiday tables or cozy weeknight dinners. The combination of crumbled cornbread mix and soft, mashed yellow squash creates a uniquely moist and tender texture. Aromatic celery and onion are saut&# 195;©ed until sweet and golden, then blended with creamy chicken soup and warm poultry seasoning for deep, savory flavor. This dish is simple to prepare using pantry staples, yet delivers a rich, home-style taste that feels indulgent. It pairs beautifully with roasted meats or stands alone as a hearty vegetarian side. The earthy notes of the squash balance the savory spices, resulting in a harmonious blend of flavors that is both nostalgic and satisfying. Serve hot from the oven for the best experience.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Peel and cube the yellow squash.
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Cook squash in 1/4 cup water, covered, until tender. Drain well and mash.
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In a large bowl, crumble the cornbread mix and pour milk over it. Let stand for 5 minutes to soften.
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In a skillet, sauté chopped celery and onion in margarine until tender and translucent.
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Add the sautéed vegetables to the mashed squash.
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Stir in the cream of chicken soup, black pepper, and poultry seasoning. Mix well.
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Fold the seasoned squash mixture into the milk-soaked cornbread crumbs until evenly combined.
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Pour the mixture into a 2-quart casserole dish, spreading it evenly.
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Bake for 1 hour, or until the top is golden brown and the dressing is heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 458.0kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 743.3mg31%
- Total Carbohydrate 87.6g30%
- Dietary Fiber 6.8g28%
- Sugars 14.1g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the cream of chicken soup with a vegan cream of mushroom or celery soup, and use plant-based margarine.
If you prefer a drier dressing, reduce the amount of milk or add additional dry cornbread mix.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
You can substitute yellow squash with zucchini or butternut squash for a different flavor profile.
Ensure the squash is thoroughly drained after cooking to prevent the dressing from becoming too watery.
