Summer Squash Dressing Recipes

EASY SQUASH STUFFING

Steps:

• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.

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.

MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA

Steps:

• Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
• Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
• Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
• Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
• Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
• Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING

Steps:

• Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
• Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

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!