Reviewed: Jun. 1, 2012

This dressing was really good. I made it exactly as the recipe stated and loved the flavor. I will make this one again but the only thing I would change would just be not using quite as much butter. It did take a long time to cook and I had to stir it and put it back in the oven a couple of times so that the top wouldn't burn before all of the moisture cooked out of the middle. Other than that I thought this was fantastic.

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Reviewer:

Rotorwife

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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Stuart, Florida, USA

Reviewed: May 10, 2012

Tasted like cornbread dressing which tasted fine( not the best) just wasnt what I was looking for

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Reviewer:

bryantmutt

Reviewed: Feb. 25, 2012

i sauteed my squash and onions with garlic and seasonings, then added 2 c. 9 grain toast cubes. couldn't find any cream soup in the cupboard, so added a big chunk of cottage cheese. skipped the sugar and it didn't need it. i cooked about 15 min longer than specified, still very moist! pregnant lady and 15 month old looooved it :)

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Reviewer:

KJR

Reviewed: Feb. 7, 2012

Loved this recipe! Used the West Tennessee Cornbread recipe from this site for the cornbread. I did not add the milk and it came out perfect. Also cut the onion in half and we don't like the taste of sage, so substituted 1/4 tsp. poultry seasoning for the sage. Have requests to make again asap!

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Reviewer:

SBG

Reviewed: Jan. 18, 2012

My boyfriend loved this! After dinner he got a spoon and the pan and ate the rest of it and has asked for it numerous times since then. I also made this for Christmas and it was a big hit with my family.

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Reviewer:

emkat

Cooking Level: Expert

Home Town: Parchman, Mississippi, USA

Living In: Moorhead, Mississippi, USA

Reviewed: Nov. 29, 2011

Awesome recipe. I made this for the family and those that like squash loved it. I plan to make it next year as well.

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Reviewer:

Durham1222

Cooking Level: Beginning

Home Town: Salem, Virginia, USA

Reviewed: Nov. 24, 2011

Was a hit at thanksgiving!!!!. I doubled the recipie. I used 1 can cream of mushroom soup and one can cream of chicken. I boiled the squash till it was tender, and sauted onion for a few minutes, but only used 1 large one. I topped it off with crushed butter crackers for a better looking crust on top, which i drizzed with butter, and it briwned up nice.

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Reviewer:

Erica

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Reviewed: Nov. 21, 2011

This dressing recipe just replaced my traditional cornbread dressing recipe. There is no higher praise. (I was already famous for my cornbread dressing.) Thank you for sharing! Every time I make this I am asked for the recipe. LOVE it!

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