Yellow Squash Dressing
Transform your traditional dressing game with this hearty and flavorful Yellow Squash Dressing! This recipe combines tender yellow squash, sautéed onions and celery, and a base of Southern-style crumbled cornbread for a comforting dish that’s perfect for holidays or weeknight dinners. The mixture is elevated with aromatic dried sage, fresh parsley, and a rich blend of eggs and chicken broth, ensuring every bite is moist and delicious. Baked to golden perfection, this squash dressing pairs beautifully with roasted meats or can stand alone as a vegetarian-friendly side (with a simple broth swap). Easy to prepare and irresistibly cozy, it’s a warm, crowd-pleasing addition to any table—ready in just over an hour.
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Recipe Information
Ingredients
- 4 cups (sliced) yellow squash
- 1 cup (diced) onion
- 1 cup (diced) celery
- 4 tablespoons butter
- 4 cups (crumbled) cornbread
- 2 cups chicken broth
- 2 whole eggs
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon (dried) sage
- 2 tablespoons (chopped) parsley
- 1 as needed cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with cooking spray.
In a large pot, add the sliced yellow squash and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 8-10 minutes, or until the squash is tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes, or until softened and translucent. Remove from heat.
In a large mixing bowl, combine the cooked yellow squash, sautéed onion and celery, crumbled cornbread, and chopped parsley.
In a separate bowl, whisk together the chicken broth, eggs, salt, black pepper, and dried sage until well blended.
Pour the broth and egg mixture over the squash and cornbread mixture. Gently mix everything until evenly combined. Adjust seasoning if necessary.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the dressing is set and the top is lightly golden brown.
Let the dish rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 51.0 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1039 mg | 80% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2804 mg | 60% | |
*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.
