Squash Dressing

This Southern-style squash dressing recipe, made with yellow squash, is similar to cornbread dressing. Savory and comforting, it's perfect for holidays.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 566 Calories

Ingredients

• 4 eggs
• 2 tablespoons butter
• 1 large onion, chopped
• salt and ground black pepper to taste
• 3 large stalks celery, chopped
• 1 large green bell pepper, chopped
• 1 (9x9 inch) pan prepared cornbread
• 2 (10.5 ounce) cans cream of chicken soup
• 2.5 pounds yellow squash, cut into chunks
• 1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveet

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.

Step 2

Bake in the preheated oven until set and lightly browned, about 1 hour. Let stand 10 to 15 minutes before serving.

Step 3

Place squash in a saucepan with about 1 cup water; cover and cook over medium-low heat until soft, about 15 minutes. Drain, save about 3/4 cup cooking liquid, and set aside.

Step 4

Break cornbread into small chunks, transfer to a large bowl, and chop with a table knife until crumbled. Set aside.

Step 5

Melt butter in a skillet over medium heat. Add celery, onion, and bell pepper; cook and stir until soft, about 10 minutes. Combine cream of chicken soup and eggs in a bowl; stir in celery mixture and season with salt and black pepper.

Step 6

Stir soup mixture into cornbread. Gently stir in cooked squash. Add enough reserved cooking liquid until dressing reaches consistency of cooked oatmeal (slightly soupy). Stir in cheese; transfer dressing to the prepared baking dish.