Squash Dressing

Bring a touch of Southern comfort to your table with this irresistible Squash Dressing! This hearty and flavorful casserole combines tender yellow squash and crumbled cornbread with aromatic sautéed onions, celery, and a medley of comforting seasonings like sage and garlic powder. Moist and satisfying, this dish is elevated by a rich mixture of eggs, chicken broth, and milk, creating a perfectly balanced texture that’s golden and crisp on top while staying soft and savory inside. Ready in just over an hour, this quintessential holiday side dish pairs beautifully with roasted meats or as a centerpiece for a vegetarian spread. Easy to make and filled with nostalgic charm, Squash Dressing is a crowd-pleaser you'll find yourself craving all year round!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 cups Yellow squash
• 1 teaspoon Salt
• 4 cups Cornbread, crumbled
• 4 tablespoons Butter, unsalted
• 1 cup Onion, finely chopped
• 1 cup Celery, finely chopped
• 3 whole Eggs, large
• 2 cups Chicken broth
• 0.5 cup Milk
• 1 teaspoon Sage, dried
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Paprika (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Wash and slice the yellow squash into thin rounds. Place the squash in a large pot, fill with water, and add 1 teaspoon of salt. Bring to a boil and cook for 8–10 minutes, or until the squash is tender. Drain well and set aside to cool slightly.

Step 3

Melt 4 tablespoons of butter in a skillet over medium heat. Add the chopped onion and celery, and sauté for 5–7 minutes or until softened. Remove from heat.

Step 4

In a large mixing bowl, combine the cooked squash, crumbled cornbread, sautéed onion and celery, and parsley. Mix until evenly distributed.

Step 5

In a separate bowl, whisk together the eggs, chicken broth, milk, sage, black pepper, garlic powder, and paprika (if using). Pour this mixture into the squash and cornbread mixture, and stir until well combined. The mixture should be moist but not overly soupy. Adjust with a bit more broth or milk if needed.

Step 6

Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35–40 minutes in the preheated oven or until the top is golden brown and the dressing is set.

Step 7

Remove from the oven and let sit for 5–10 minutes before serving warm. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(2434.9g)

Amount per serving	% Daily Value*
Calories	3558.8

Total Fat 145.7g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 933.0mg	0%
Sodium 8677.3mg	0%
Total Carbohydrate 454.5g	0%
Dietary Fiber 27.6g	0%
Total Sugars 95.7g
Protein 85.7g	0%

Vitamin D 173.7IU	0%
Calcium 1315.4mg	0%
Iron 24.1mg	0%
Potassium 3829.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 9.9%

Carbs: 52.4%