Best 9 1 Squash Dressing Recipes

SQUASH DRESSING

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.

YELLOW SQUASH DRESSING

Steps:

• Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
• Bake 30 minutes in the preheated oven, or until lightly browned.

SQUASH DRESSING

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.

SQUASH DRESSING

Steps:

• 1. Preheat oven to 400. Saute onions and bell peppers in butter, stir in milk, both soups and cornbread. Stir squash into mixture. Add Tony's. Pour mixture into a 9x13 baking dish and bake for 30-35 minutes or until golden brown.

YELLOW SQUASH DRESSING

Steps:

• Bake cornbread according to package directions; cool on a wire rack.
• Crumble and set aside.
• Combine squash and water in a large saucepan, and bring to a boil.
• Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
• Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
• Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
• Bake at 350 degrees for 40 minutes or until thoroughly heated.

EASY SQUASH STUFFING

Steps:

• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.

SQUASH STUFFING CASSEROLE

Steps:

• In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside. , In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture. , Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SQUASH DRESSING

Steps:

• Prepare and cook cornbread and squash.
• Crumble cornbread in large bowl. Mix all other ingredients in bowl with cornbread.
• Mix well, and pour into buttered (approx. 9 x 14) baking pan.
• Bake at 400 degrees, for approx. 45 minutes or until golden brown.
• Serve with cranberry sauce if you wish.

SQUASH DRESSING

Steps:

• 1. Preheat oven to 350 degrees. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble cornbread into large bowl with milk. Set aside.
• 2. Saute celery and onion in margarine until tender. Add pepper, poultry seasoning and squash. Stir in cornbread mixture.
• 3. Pour ingredients into a 2-quart casserole.
• 4. Bake for 1 hour or until set.