Reviewed: Aug. 1, 2009

I tried this recipe and my family loved it. I have made another variety of it by adding shrimp, crawfish and crabmeat. Everytime we have a potluck at work they have asked me to make it.

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Nanah

Cooking Level: Intermediate

Living In: Beaumont, Texas, USA

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Reviewed: 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.

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cshort

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Reviewed: Oct. 13, 2008

I had the pleasure of tasting this recipe yesterday at my cousin's and it was delicious! I do not eat squash, but I do NOW. My cousin told me she would email me the recipe, but I couldn't wait, so here I am googling. I definately plan on making it for Thanksgiving, my nextt biggest dinner that i am hosting.

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Sharon

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Reviewed: 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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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Jul. 4, 2008

What a delicious alternative to regular squash casserole. I didn't steam mine but rather boiled the squash with the onion until tender then drained off the excess liquid. I did not find this dressing too dry or too moist and found the flavor perfect.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 16, 2008

I like the idea. I'd made the cornbread as muffins. I added more cornbread (two muffins) and 1-2 eggs and it baked up more firm which I preferred. My daughter HATES yellow squash but ate this. Her only complaint was it was too sweet and although I didn't think it was too sweet, I will make a savory version using this concept next time. Thanks for sharing!

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: 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.

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melztreazures

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Reviewed: Oct. 24, 2007

Very, very good. I didn't add as much sage as the recipe called for and it was fine (for my taste buds anyways). Enjoyed it and easy to make!

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Gumblyna

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: 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.

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Michael & Elizabeth G

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Kershaw, South Carolina, USA

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Reviewed: 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.

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CGUILLAU

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Reviewed: Aug. 15, 2007

Phenomenal flavor and great way to incorporate squash into the daily diet. It was definitely too moist for my liking so I will definitely modify it next time as well as dice instead of chop the onions, but it is a great recipe all in all!

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Raptor

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Reviewed: Jul. 2, 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.

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Dazey

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Reviewed: 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 :).

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sunnywalk

Cooking Level: Expert

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 5, 2007

Great recipe. Thanks

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Erica L.

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Reviewed: Feb. 15, 2007

I loved this recipe, good way to sneek vege's in on your children. My daughters ate every bite and they are very picky eaters.

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Reviewer:

lupeandnaomi

Cooking Level: Professional

Home Town: Nashville, Tennessee, USA

Living In: Freeport, Texas, USA

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Reviewed: Aug. 9, 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.

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