Squash Dressing Recipes

SQUASH DRESSING

Steps:

• Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

YELLOW SQUASH DRESSING

Steps:

• 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.

SQUASH DRESSING

Steps:

• 1. Mix and bake cornbread as directed on packages but use 3 eggs instead of 2. While baking, continue as below.
• 2. Add butter to large saucepan on medium heat. Add squash, zucchini, onion, celery in layers with salt and pepper sprinkled between layers. Put lid on and steam, stirring occasionally until tender and juicy.
• 3. Crumble cooled cornbread in large bowl. Mix Cream of Chicken Soup into squash mixture and add all to cornbread. Mix well and add chicken broth as needed to make mixture moist.
• 4. Season with poultry seasoning, salt and pepper to taste. Pour into large baking dish and bake at 400 degrees until browned.
• 5. Chef's Note: To make enough for just 2 or 3 people, use only one cornbread package and half of the other ingredients. If you prefer, you can just use yellow squash.

SPICED SQUASH WITH YOGURT DRESSING

Steps:

• Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
• Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

SUMMER SQUASH DRESSING

Steps:

• Preheat oven to 400.
• In large bowl, put cornbread, onion, and summer squash.
• Mix remaining ingredients together, pour over dressing, give it a gentle stir.
• Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

#1 SQUASH DRESSING

Steps:

• Mix all together.
• Put in 2 quart casserole dish.
• Bake for 30 minutes at 350°F.
• Enjoy!