SQUASH DRESSING
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
Time 1h45m
Yield 8
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, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g
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Jenny Clarkson
[email protected]I'm allergic to squash, so I can't try this dressing. But it sounds delicious!
SEIDU MUSTAPHA
[email protected]This dressing is not worth the effort. It's too complicated to make and the flavor is just okay.
Joe Requa
[email protected]I found this dressing to be a bit bland. I would add some more spices or herbs to give it more flavor.
Fuzzy Golden
[email protected]This dressing is a bit too sweet for my taste. I would recommend using less honey or maple syrup.
Sophia Dike
[email protected]I love the creamy texture of this dressing. It's perfect for salads with hearty vegetables, like roasted squash or Brussels sprouts.
Jim Craghead
[email protected]This dressing is a great way to add some extra nutrients to your salad. Squash is packed with vitamins and minerals, and the dressing is a good source of healthy fats.
sss hosen
[email protected]I was pleasantly surprised by how much I liked this dressing. I'm not usually a fan of squash, but the dressing was light and flavorful.
Andy Prince
[email protected]This dressing is so easy to make, and it's so versatile. I've used it on salads, roasted vegetables, and even as a marinade for chicken.
Yasin Nikkhah
[email protected]I love the unique flavor of this dressing. It's a great change of pace from the usual vinaigrette or ranch dressing.
Fahad Munayem
[email protected]This dressing is a great way to use up leftover squash. I had some roasted butternut squash in the fridge, and this dressing was the perfect way to use it up.
Moaz Mostafa
[email protected]I'm not a huge fan of squash, but this dressing made me a believer! It's so creamy and flavorful, and it pairs perfectly with the roasted squash.
Md Seliem
[email protected]I tried this dressing on a simple green salad and it was amazing! The dressing is light and tangy, and it really brought out the flavors of the vegetables.
Beby Beby
[email protected]This squash dressing is a hit! It's so easy to make and adds a delicious flavor to any salad. I especially love it on roasted butternut squash salad.