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."


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)


  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

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%