Cornbread Squash Dressing

Name: Cornbread Squash Dressing
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 to 3 cups of diced, cooked yellow squash, make sure it is well drained; 3 to 4 cups cornbread - we recommend Pamelas if you’re using a mix; Olive Oil; 1/2 cup diced onions; 1/2 cup diced poblano — about 1 medium size pepper; 1/2 cup diced celery; 1 TBS sugar (optional and only if your cornbread doesn’t have sugar); 1 large egg; 1 can cream of mushroom soup — or any ‘cream of’ soup; 1/2 cup melted butter; 1 1/2 cups cheddar cheese, grated; 1 tsp sage; 1/2 tsp thyme; 1/2 tsp poultry seasoning; 1/2 tsp salt; Pinch of pepper

7 steps

Prep:40minCook:30min

Cornbread squash dressing, a southern holiday staple with sautéed onion, poblano, celery, spices and cheddar cheese is pure comfort food for family and friends.

Updated at: Thu, 17 Aug 2023 02:43:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories405.5 kcal (20%)

Total Fat24.9 g (36%)

Carbs35.7 g (14%)

Sugars3.2 g (4%)

Protein10.6 g (21%)

Sodium975.5 mg (49%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

2 cupsyellow squash

diced, cooked, make sure it is well drained

3 cupscornbread

we recommend Pamelas if you’re using a mix

olive oil

½ cuponions

diced

½ cuppoblano

diced, about size pepper

½ cupcelery

diced

1 TBSsugar

optional and only if your cornbread doesn’t have sugar

1egg

large

1 cancream of mushroom soup

or any ‘cream of’ soup

½ cupbutter

melted

1 ½ cupscheddar cheese

grated

1 tspsage

½ tspthyme

½ tsppoultry seasoning

½ tspsalt

pepper

Instructions

Step 1

Preheat the oven to 350

Step 2

Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.

Step 3

To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.

Step 4

Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.

Step 5

Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.

Step 6

Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.

Step 7

Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.

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