I love squash, any way you cook it. If it isn’t smothered, then a Squash Dressing definitely runs a close second!
Growing up, we ate many holiday and family gathering meals at Aunts Dot and Emily’s. The table had so many wonderful dishes on it, I am surprised it didn’t sag from the weight!
One of the squash dishes Dot made was Squash Dressing. Now, I understand why it was a frequent dish – it is so easy to make, uses few ingredients, and she rarely had any leftovers.
All that was left was to wash and store the dish. Now THAT is the sign of a favorite recipe!
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- 1 package Mexican Cornbread mix
- 1 small onion, diced and sautéed in 1 stick of butter
- 3 to 4 cups sliced and cooked Squash, drained
- 1 can Cream of Chicken Soup
- 2 Eggs, slightly beaten
- Dash of Pepper
- 1/4 teaspoon Garlic Powder (optional, but Dot always added it!)
Cook the cornbread mix according to the package directions. Cool enough to be able to crumble it with your hands.
Crumble cornbread and in a mixing bowl, add to squash, soup and spices. Add eggs, and blend until well mixed.
Pour into an 8” x 8” casserole dish. Bake for 20 to 30 minutes at 350 degrees.
A Few Notes:
You don’t really need to grease the casserole dish, as the butter serves the same purpose – to keep the food from sticking.
You can easily double this recipe. If you do, I suggest you increase the amount of squash to 9 to 10 cups of squash, as opposed to 6 to 8 cups. For some odd reason, it just works better this way.
Most packaged cornbread mixes makes a very small amount. If you want a bit more ‘breading’ to the recipe, you can simply mix up two packages of the Mexican Cornbread mix, without doubling the other ingredients.
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)
I made this but put in corn and roasted hatch peppers. Great for just about anytime.
That sounds like a perfect addition, Kathy! I love how recipes can be adapted so easily!!!