SQUASH DRESSING RECIPE | ALLRECIPES
I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.
Provided by Pitxitxita
Categories Side Dish Vegetables Squash Summer Squash
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 566.2 calories, CarbohydrateContent 50.5 g, CholesterolContent 183.6 mg, FatContent 30.9 g, FiberContent 6.3 g, ProteinContent 24.8 g, SaturatedFatContent 15.4 g, SodiumContent 1865.3 mg, SugarContent 10 g
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.
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