SQUASH DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME
I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving. —Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Total Time 02 hours 10 minutes
Prep Time 01 hours 30 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Calories 311 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 930mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE ...
Provided by Ina Garten
Categories side-dish
Total Time 43 minutes
Prep Time 15 minutes
Cook Time 28 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 334, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 17 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 33 grams, FiberContent 5 grams, ProteinContent 11 grams, SugarContent 16 grams
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Category Side Dishes
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- Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
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- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
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