Yellow Squash Dressing Recipe - Allrecipes.com
Yellow Squash Dressing Recipe
  • READY IN 50 mins

Yellow Squash Dressing

Recipe by  

"This is a great way to use up yellow squash out of the garden or out of the freezer."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. 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.
  4. Bake 30 minutes in the preheated oven, or until lightly browned.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2006

This is the recipe I submitted but I do not steam my squash. I slice it and then boil it in water for about 15-20 minutes or until tender. I drain the water off before adding the squash to the rest of the ingredients. This is really good. Hope you like it.

 
Most Helpful Critical Review
Aug 17, 2007

I don't think this recipe should say that the preparation time is only 10 minutes. I had to make the cornbread part first which took 25 minutes to bake. Also, the only change I made was I used butter instead of margarine. The taste was O.K. but I won't be making it again.

 
Jul 02, 2007

I've made this recipe twice lately, once for a weekend at the lake and again for my in-laws. I made one addition and that was chopped celery (simply because we put celery in our holiday dressing). Everyone raved about it. It is something I will keep on hand in the freezer.

 
Jun 29, 2007

It's like Thanksgiving in the summertime. So delicious. As one reviewer suggested, I boiled the squash and I added to onion and boiled that too. I even used fat free milk and fat free butter spray. The only change I would suggest is an increased cooking time. I prefer my dressing a little drier and this was very moist and mushy (but I still ate three helpings :).

 
Sep 26, 2007

This recipe is absolutely heavenly. The only alteration I make is I add 1 to 2 teaspoons of garlic powder to it and usually bake for about 40 minutes to get a slightly browner appearance. My wife works for a home for the physically and mentally challenged, and the clients demand that I fix this for them once a week to serve as a side with their supper, they enjoy it so much.

 
Feb 25, 2008

I rate this recipe 5 stars in taste however I had to increase the ingredients after my first try because this one makes only makes about 4 servings. Also, I had to remove it from oven approximately 3 times and stir because it was a bit too mushy, therefore, adding approximately 15 minutes cooking time. With these adjustments taken into consideration, this was a very tasty recipe that received lots of praise from those I served.

 
Dec 24, 2008

This is the best recipe. My kids don't like to eat veggies, so they actually eat this dressing with out knowing they are eating vegetables. The only difference is that I add poultry seasoning and a can of cream of chicken. This is a favorite with my family and friends.

 
Aug 13, 2008

Family loved this and so did I!! Used corn muffins crumbled, used butter instead of margarine and left onions out for kids-used a little onion powder. I will be making again and thanks for recipe.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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