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squash dressing

(1 rating)
Gaylynn avatar
Recipe by
Gaylynn Y Cooper
@Gaylynn
Richton, MS

Another way I use the excess yellow squash we grow in our garden. Makes a nice alternate to the traditional cornbread dressing we all love down here in the south. Everyone in my family loves cornbread dressing and they really like this version!

(1 rating)
yield 6 -8 generously
prep time 35 Min
cook time 45 Min

Ingredients For squash dressing

  • 1
    medium (approx 8-10 skillet) of cornbread, crumbled
  • 1
    medium (approx 8-10 skillet) of cooked (steamed or panfried) squash
  • 1 can
    cream of chicken soup
  • 1
    medium onion, diced
  • 1
    medium bell pepper, diced
  • 2
    ribs of celery, sliced thin
  • 3
    eggs, beaten
  • 1
    heaping t. softened butter
  • 1 tsp
    fresh or 1/2 t. dry thyme
  • 1 tsp
    curry powder
  • 2 c
    diced, cooked chicken (opt)

How To Make squash dressing

  • 1
    Prepare and cook cornbread and squash.
  • 2
    Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread.
  • 3
    Mix well, and pour into buttered (approx. 9 x 14) baking pan.
  • 4
    Bake at 400 degrees, for approx. 45 minutes or until golden brown.
  • 5
    Serve with cranberry sauce if you wish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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