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Yellow Squash Dressing

Yellow Squash Dressing

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UCMOM

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

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

UCMOM
92
8/9/2006

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
42
7/2/2007

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
38
6/29/2007

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 :).