Yellow Squash Dressing

Yellow Squash Dressing

43 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
UCMOM
Recipe by  UCMOM

“This is a great way to use up yellow squash out of the garden or out of the freezer.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. 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.
  4. Bake 30 minutes in the preheated oven, or until lightly browned.

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Reviews (43)

Rate This Recipe
UCMOM
90

UCMOM

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 of the ingredients. This is really good. Hope you like it.

Dazey
41

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). Everyone raved about it. It is something I will keep on hand in the freezer.

sunnywalk
35

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. 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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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