Yellow Squash Dressing

This squash dressing made with crumbled cornbread, onion, and sage is a delicious way to use yellow squash out of the garden or the freezer.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 215 Calories

Ingredients

• 1 egg, beaten
• salt and pepper to taste
• 1 large onion, chopped
• 2 teaspoons dried sage
• 2 cups crumbled cornbread
• 1 (10.75 ounce) can cream of mushroom soup
• 2 cups diced yellow squash
• 0.25 cup milk
• 0.5 cup margarine, melted
• 1.5 teaspoons sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2

Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.

Step 3

Bake 30 minutes in the preheated oven, or until lightly browned.

Step 4

Gather all ingredients.

Step 5

In a bowl, mix the squash, cornbread, butter, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.