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Yellow Squash Dressing


"This is a great way to use up yellow squash out of the garden or out of the freezer."
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50 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

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. 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.

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Read all reviews 48
  1. 58 Ratings

Most helpful positive review

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...

Most helpful critical review

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 b...

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Most positive
Least positive

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...

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 dressin...

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 ...

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 wif...

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 approxima...

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 an...

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 recip...

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.

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. H...