Squash Cornbread Dressing

  • Yield 12 servings

Save extra cornbread to mix up in this dressing.

"This recipe from my mother-in-law is more than 55 years old. She lived on a farm and had plenty of vegetables, so she decided to use her yellow squash. My family loves it, and it is very easy to make. Sometimes I make it a week ahead and put it in the freezer."


3 large yellow squash, diced
1 small onion, diced
3 tablespoons butter
1 teaspoon salt
1 dash pepper
2 cups cornbread crumbs
3 eggs, beaten
2 tablespoons sage
Shredded Parmesan or Colby cheese (for garnish)


  1. Preheat oven to 350F.
  2. In a saucepan, saute onion in one tablespoon butter. Add the rest of the butter, squash, salt, pepper, and enough water to cover and cook until squash is tender.
  3. Mix squash mixture with cornbread, eggs, and sage.
  4. Grease a 9-by-12-inch pan. Pour dressing in pan and sprinkle cheese on top.
  5. Bake about 25 to 30 minutes.

Recipe by Annie Cox, Terrell, Texas



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