Squash Cornbread Dressing
- Yield: 12 servings
"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."
Ingredients
- 3large yellow squash, diced
- 1small onion, diced
- 3tablespoons butter
- 1teaspoon salt
- 1dash pepper
- 2cups cornbread crumbs
- 3 eggs, beaten
- 2tablespoons sage
- Shredded Parmesan or Colby cheese (for garnish)
Instructions
- Preheat oven to 350F.
- 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.
- Mix squash mixture with cornbread, eggs, and sage.
- Grease a 9-by-12-inch pan. Pour dressing in pan and sprinkle cheese on top.
- Bake about 25 to 30 minutes.
Recipe by Annie Cox, Terrell, Texas
Nutritional Info *per serving
- Glycemic Load 0
- Calories 120
- Fat 7g
- Saturated Fat 3g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 2.5g
- Cholesterol 55mg
- Sodium 390mg
- Potassium 220mg
- Carbohydrate 10g
- Fiber 2g
- Sugars 3g
- Protein 3g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 20%
- Calcium 4%
- Iron 4%
