Squash Dressing

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Joan 0

"I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes."
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1 h 45 m servings 566 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 30.9 g
  • 47%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1865 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
  2. Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
  3. Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
  4. Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.



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