Best 6 1 Squash Dressing Recipes
Cooking a delicious and nutritious "1 squash dressing" can be a rewarding experience, whether you're a seasoned cook or just starting out. With the right recipe, you can create a mouthwatering dressing that perfectly complements your favorite dishes. In this article, we will guide you through the process of finding the best recipe for your "1 squash dressing", ensuring that you have all the necessary information to make a delicious and memorable meal. We'll explore the various types of squash dressings, provide tips on selecting the best recipe for your needs, and discuss the essential ingredients and techniques required to create a flavorful and satisfying dressing. So, let's get started on our culinary journey to find the perfect "1 squash dressing" recipe!
Here are our top 6 tried and tested recipes!
YELLOW SQUASH DRESSING
This is a great way to use up yellow squash out of the garden or out of the freezer.
Provided by UCMOM
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g
SQUASH DRESSING
I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.
Provided by Pitxitxita
Categories Side Dish Vegetables Squash Summer Squash
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
- Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
- Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
- Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g
#1 SQUASH DRESSING
Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!
Provided by Gabriel
Categories Vegetable
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together.
- Put in 2 quart casserole dish.
- Bake for 30 minutes at 350°F.
- Enjoy!
SQUASH DRESSING
I got this recipe from my husband's cousin. She always made the luscious dressing for her mother at Thanksgiving. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 930mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CORNBREAD AND SQUASH DRESSING
Make and share this Cornbread and Squash Dressing recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook squash in boiling water to covern in a large skillet 8-10 minutes or just until tender. Drain well on paper towels.
- Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8-10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13X9" baking dish.
- Bake for 40-45 minutes or until golden.
Nutrition Facts : Calories 113.7, Fat 8.4, SaturatedFat 4.4, Cholesterol 18.3, Sodium 470.3, Carbohydrate 7.6, Fiber 1.2, Sugar 2.7, Protein 2.9
BUTTERNUT SQUASH DRESSING
I became a confirmed squash lover when I sampled this dish at a friend's house more than 20 years ago. The blend of creamy squash and crunchy stuffing makes it a favorite. -Kimberley Melander, Brush Prairie, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the squash, soup, water chestnuts and sour cream. Stir in 1-1/2 cups stuffing mix. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining stuffing mix; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. This dressing is best served as a side dish, rather than stuffed into poultry.
Nutrition Facts : Calories 358 calories, Fat 19g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 979mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.
Tips:
- Choose the right squash: For the best flavor and texture, choose a firm, ripe squash with a deep color. Avoid any squash that has blemishes or soft spots.
- Roast the squash: Roasting the squash brings out its natural sweetness and flavor. To roast the squash, simply cut it in half, scoop out the seeds, and drizzle it with olive oil. Roast the squash at 425 degrees Fahrenheit for 30-40 minutes, or until it is tender.
- Make the dressing: While the squash is roasting, make the dressing. The dressing is simply a mixture of olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk all of the ingredients together until they are well combined.
- Assemble the salad: Once the squash is roasted and the dressing is made, assemble the salad. Simply add the roasted squash, crumbled goat cheese, and walnuts to a bowl. Drizzle the dressing over the salad and toss to coat.
- Serve immediately: The salad is best served immediately, while the squash is still warm. You can also store the salad in the refrigerator for up to 3 days.
Conclusion:
This autumn squash salad is a delicious and healthy dish that is perfect for fall. The roasted squash is sweet and flavorful, the goat cheese is creamy and tangy, and the walnuts add a nice crunch. The dressing is simple but flavorful, and it brings all of the ingredients together perfectly. This salad is sure to be a hit at your next gathering.
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