Squash Dressing

Paula 217

"You will love this dish even if you don't like squash!"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. Cook squash and onions together in the bouillon water until very tender, mashing with a potato masher, about 30 minutes. Season with salt and pepper to taste.
  3. Cook all water out of squash (taking longer to cook) or drain well.
  4. Measure out 2 cups.
  5. Add butter and let it melt.
  6. Add crumbled cornbread, soup, beaten eggs, and sage.
  7. Put in an 8x8 casserole dish and bake at 350 degrees for 30 minutes.
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I love this dressing. No one knows it's squash.

Great recipe .So much better than any other squash recipe.Iadded about 2 t sage, more squash & onions, cream of chicken soup, and more cornbread.Its a 5 for us. We like anything from garden.