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squash dressing on a plate with a fork
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Squash Dressing Recipe

Y’all know I love me some cornbread dressing and if you grew up on Southern cooking, you already know dressing is a big deal. This version brings squash into the mix with homemade cornbread, and let me tell you, my recipe slaps HARD. The squash makes it extra tender and flavorful. It’s simple and old-school, you're gonna love it!
Course dinner, lunch
Cuisine American
Keyword squash dressing, squash dressing recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 269kcal
Author Brandi Crawford

Equipment

Ingredients

  • Cooked/Day Old Cornbread
  • 1 tablespoon olive oil
  • 4 cups diced yellow squash
  • 1 cup finely chopped white onion
  • 1 cup finely chopped celery
  • ¼ cup finely chopped green peppers
  • 4 garlic cloves minced
  • 2 teaspoons ground sage Adjust to taste. 5 leaves if using fresh
  • 1 teaspoon Creole Seasoning
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 14 oz cream of chicken soup
  • 2 – 2 ½ cups broth Any broth is fine including vegetable broth
  • 2 eggs Beaten

Instructions

  • You can get the recipe for homemade cornbread here.
  • Preheat oven to 350 degrees.
  • Heat a skillet on medium-high heat. When hot, add the olive oil, squash, celery, onions, garlic, and green peppers.
  • Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
  • Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.
  • Add in the sauteed veggies, ground sage, Creole Seasoning, salt, and pepper. Mix well. Stop and taste the mixture here. This is where you want to adjust the seasoning and spice if necessary to suit your taste. Before adding the eggs, taste the dressing.
  • Add in the eggs and cream of chicken soup. Stir.
  • Slowly pour in the chicken broth. Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal.
  • Add the dressing mixture and spread it throughout the bottom of the pan.
  • Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.

Notes

If you are using Jiffy or a boxed cornbread mix you’ll need 2 cups, which is about 16-17 ounces.
I use a food processor for the celery, onions, green peppers, and garlic. It will provide finely chopped veggies in seconds.
I prefer dressing that isn’t too soggy. If you like moist dressing, cover it with foil while bakes.
You can find my Homemade Cream of Chicken Soup Recipe here. 14oz is 1 and ¾ cups.
Sage and Creole Seasoning are also used for flavor. Creole Seasoning has an emphasis on herbs such as basil, oregano, and thyme. It is milder than Cajun Seasoning, so it isn’t very spicy to me. You can substitute it for whatever you like, Cajun Seasoning, or omit it if you wish.
 

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 17g | Protein: 4.5g | Fat: 9g