Yellow Squash Dressing

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My husband loves this recipe at Thanksgiving. He 1st had this at a church function n said That’s the BEST dressing I ever ate Thinking it was cornbread dressing. ❣️

Everyone loved it! No leftovers! They said they like it more than the chicken dressing we usually have. I used jiffy corn muffin mix to make the cornbread. If you do that, you don’t need to add the extra sugar. This will be a new tradition. Thank you!

We make this every Thanksgiving & Christmas. My BFF is a vegetarian, so I use 1 box of Jiffy Mix Cornbread Vegetarian (which already has some sugar in it, so I DO NOT add sugar). Also, I use Amy’s Organic Porcini Mushroom soup which is also vegetarian. I use my dicer for the yellow squash since my husband thinks he doesn’t like squash. I bake it longer than instructed to get more browning and firmness. I’m going to cut back on the butter next time I make it in hopes it also impacts the firmness.

Great recipe! I doubled the Italian seasoning and added 2 T of chicken bouillon and lots of ground pepper. Both my husband and I are stuffed, but happy. I will keep this recipe and possibly try changing up the meat for variety.

This is very similar to the recipe I’ve always used for Squash Dressing. I normally use cream of chicken soup instead of mushroom however and i use “plantation” brand sausage seasoning instead of sage. It kicks up the flavor and heat a notch or two. I’m sure just adding some red pepper flakes would work too for us heat fans. Delicious side dish for summer veggies in the South!!

I was given this recipe by a friend. It was so easy to make and delicious!!! So I was excited to find it on here as well!

I made this using my favorite sweet cornbread recipe. It was absolutely delicious, a family favorite.

This was fantastic – to me, regular dressing can be really bland, and this had a more interesting taste. Like other reviewers, I steamed the onion with the squash, as I don’t like crunchy onion in dressing. I also added some celery as other reviewers suggested. It took considerably longer than 30 minutes to cook – mine took more like 50 minutes.

I didn’t add as much milk. Other than that I followed the recipe. We also had a bunch of yellow squash from the garden and measured out two cups and put in freezer bags for my next batch of dressing. Also I double my cornbread and put in the other half in the freezer so I will have it next time. It saves some time!

NEW THANKSGIVING FAVORITE! My vegetarian BFF joins my family for Thanksgiving on occasion. We try to have various dishes that will satisfy her diet choices, while not depriving the rest of us on any satisfaction. I tried this recipe out for our holiday meal 2014 (after kitchen testing it a few weeks in advance). It was a HUGE SUCCESS and tasted so much like the southern style cornbread dressing that is a staple of our gatherings. The only tweak I had to make was with the CREAM OF MUSHROOM soup since many of the grocery brands have chicken stock. We use an Emeril Porcini Cream of Mushroom version that was a true vegetarian version. I diced the yellow squash to hide it from my family members who “think” they don’t like squash and then steamed it exactly according to the recipe. The dish was beautiful in appearance and married well with turkey gravy and mashed potatoes, for us meat eaters. My vegetarian friend LOVED it too.

I cooked my squash in 1/2 cup water, drained and smashed with potato masher. Sauteed onions in a tablespoon or 2 of the butter (not margarine) while cooking squash. Used cream of chicken soup and threw in chicken meat from a rotisserie chicken purchased at deli. Omitted the egg.I also have made this with a package of seasoned cornbread dressing when I didn’t feel like making cornbread. Delicious either way!!!!

Great way to use squash from the garden.

Outstanding! I used cream of celery instead of mushroom, doubled the squash, butter, and corn bread, more than doubled the sage (we love sage), and left out the sugar on account of using a sweeter corn bread recipe. We don’t like squash, but we love this!

This is always a hit at our Fourth of July celebration. I always use either Pepperidge Farms cornbread stuffing mix or a box of Stove Top. There is plenty of seasonings in either and this eliminates the addition of sage. I agree with extending the baking time in order to get a crispy brown top. Delicious!

I have been making this for years. You don’t need to add water when cooking squash. They are mostly water anyway. Just make thin slices, add a little margarine or butter, cover tightly in a heavy skillet or pot and turn the burner down very low. It will cook in its own juices. You can put the onions in there with it if you like.

Made this yesterday. It’s awesome. Both of my teenage boys said no to it because they “don’t like squash”. I made them try it and they both changed their minds. One took a second bowl back to his computer with him. This morning I noticed one of the leftover containers was missing! Agree with another reviewer that it comes out a bit mushy. I might try reducing some of the liquid next time. Will try using Healthy Request soup next time too. Doubled fine. I used Marie Calendar’s Mix for the cornbread.

Made slight changes to the recipe based on what I had on hand. I a little over 3 cups of squash (4 small squash), poultry seasoning vs sage and omitted the sugar and milk altogether. The taste was better than I expected. The reason for only three stars is due to an inconsistency with the cooking time. 30 minutes at 350 is DEFINITELY not enough time. After 30 minutes I still had a pan of yellow goo. I raised the temperature to 400 and baked it for an additional 20 minutes to get it done. Overall a good recipe.

Excellent twist on Southern cornbread dressing. Only. Changes i made were adding a chopped celery stalk and instead of steaming I boiled the onion, squash, celery and sage in 3 cups of chicken stock,then added the remaining ingredients before baking. 🙂

I love this! The onlly thing I changed was to add a few chopped jalapenos and a can of well drained Rotel!

Awesome Recipe. I have tried several others and this one is by far our favorite. Add a little poultry seasoning to really make this recipe pop!