“This is a great way to use up yellow squash out of the garden or out of the freezer.” - by UCMOM
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition
Amount Per Serving (8 total)
- Calories
- 215 cal
- 11%
- Fat
- 16 g
- 25%
- Carbs
- 14.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (41)
Rate This Recipe
"This is the recipe I submitted but I do not steam my squash. I slice it and then boil it in water for about 15-20 minutes or until tender. I drain the water off before adding the squash to the rest ..." See moreof the ingredients. This is really good. Hope you like it."
Dazey
"I've made this recipe twice lately, once for a weekend at the lake and again for my in-laws. I made one addition and that was chopped celery (simply because we put celery in our holiday dressing). E..." See moreveryone raved about it. It is something I will keep on hand in the freezer."
sunnywalk
"It's like Thanksgiving in the summertime. So delicious. As one reviewer suggested, I boiled the squash and I added to onion and boiled that too. I even used fat free milk and fat free butter spray...." See more The only change I would suggest is an increased cooking time. I prefer my dressing a little drier and this was very moist and mushy (but I still ate three helpings :)."
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