Squash Dressing
Description
This Southern-style squash dressing recipe, made with yellow squash, is similar to cornbread dressing. Savory and comforting, it's perfect for holidays.
Ingredients
•
2 1/2 pounds yellow squash, cut into chunks
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1 (9x9 inch) pan prepared cornbread
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2 tablespoons butter
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3 large stalks celery, chopped
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1 large onion, chopped
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1 large green bell pepper, chopped
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2 (10 1/2 ounce) cans cream of chicken soup
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4 eggs
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salt and ground black pepper to taste
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1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
2
Place squash in a saucepan with about 1 cup water; cover and cook over medium-low heat until soft, about 15 minutes. Drain, save about 3/4 cup cooking liquid, and set aside.
3
Break cornbread into small chunks, transfer to a large bowl, and chop with a table knife until crumbled. Set aside.
4
Melt butter in a skillet over medium heat. Add celery, onion, and bell pepper; cook and stir until soft, about 10 minutes. Combine cream of chicken soup and eggs in a bowl; stir in celery mixture and season with salt and black pepper.
5
Stir soup mixture into cornbread. Gently stir in cooked squash. Add enough reserved cooking liquid until dressing reaches consistency of cooked oatmeal (slightly soupy). Stir in cheese; transfer dressing to the prepared baking dish.
6
Bake in the preheated oven until set and lightly browned, about 1 hour. Let stand 10 to 15 minutes before serving.