For an extra layer of flavor, consider sautéing the chopped onion in a little butter until softened before adding it to the mixture. Feel free to adjust the amount of sage to your liking. Fresh sage can also be used; use about 1 tablespoon of chopped fresh sage in place of the dried sage. If you don't have cream of mushroom soup, you can substitute it with cream of chicken or celery soup. To prevent the cornbread from becoming too soggy, use day-old cornbread or lightly toast the cornbread crumbs before adding them to the mixture. The dressing can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
Yellow Squash Dressing
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS208
Embrace the bounty of summer with this soul-satisfying Yellow Squash Dressing. A delightful fusion of tender yellow squash, savory cornbread, and aromatic herbs, baked to golden perfection. It's a comforting casserole that transforms simple ingredients into a memorable dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol31 mg
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Fiber2 g
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Protein4 g
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Saturated Fat3 g
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Sodium512 mg
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Sugar4 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Steam the Squash: Place the diced yellow squash in a steamer basket set over a pot of boiling water. Cover and steam for 8-10 minutes, or until the squash is tender but not mushy. (8-10 minutes)
02 Step
Recipe View Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish (approximately 8x8 inches) with butter or cooking spray.
03 Step
Recipe View Combine Ingredients: In a large bowl, gently combine the steamed squash, crumbled cornbread, melted butter, dried sage, cream of mushroom soup, beaten egg, chopped onion, sugar, salt, pepper, and milk. Mix until just combined, being careful not to overmix. (5 minutes)
04 Step
Recipe View Bake: Transfer the mixture to the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes, or until the top is lightly browned and the dressing is set. (30-35 minutes)
05 Step
Recipe View Cool and Serve: Remove from the oven and let it cool slightly before serving. This allows the flavors to meld together beautifully. (10 minutes)
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Jakayla Ankunding
May 16, 2025I substituted almond milk for regular milk, and it turned out great for my dairy-free guests.
Pascale Thompson
May 2, 2025This recipe was a hit at our family gathering! The squash was so tender, and the cornbread added a lovely texture.
Trinity Funk
Jan 3, 2025This is now my go-to recipe for using up leftover cornbread.
Lane Kuphal
Jan 1, 2025The instructions were clear and easy to follow, even for a beginner like me.
Rocio Stamm
Nov 14, 2024I added a pinch of red pepper flakes for a little heat, and it was delicious!
Missouri Dooley
Sep 29, 2024Next time, I might try adding some cooked sausage for a heartier meal.
Lane Stracke
Aug 2, 2024My kids are usually picky eaters, but they loved this dressing!
Retha Walker
Dec 29, 2023I used leftover grilled squash, and it worked perfectly!