Best 20 Squash Dressing Recipes

SQUASH DRESSING

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.

SQUASH DRESSING

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.

YELLOW SQUASH DRESSING

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.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

#1 SQUASH DRESSING

Steps:

• Mix all together.
• Put in 2 quart casserole dish.
• Bake for 30 minutes at 350°F.
• Enjoy!

BUTTERNUT SQUASH DRESSING

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.

WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING

Steps:

• In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
• Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

SOUTHERN CORNBREAD DRESSING IN ACORN SQUASH

Steps:

• Preheat oven to 400°F.
• In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally.
• Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute.
• In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together.
• Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
• Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish.
• Generously brush insides of squash with melted butter.
• Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter.
• Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.

SPICY SQUASH SALAD WITH GINGER-LIME DRESSING

Steps:

• Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
• Whisk oil, chiles, and ginger into shallot mixture.
• Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

BUTTERNUT SQUASH SALAD WITH CURRY DRESSING

Steps:

• Cook squash by your favorite method until just tender, not mushy.
• How we cook the squash: Preheat oven to 400. Peel the squash, then cut in half to remove seeds. Cut in 1" slices. Spray baking pan with non-stick spray. Put slices on pan and spray them. Cover tightly. Bake 20 minutes until just tender when pierced with a fork.
• Cool squash, and cut into chunks (about 1" cubes if you're trying to measure).
• Combine remaining ingredients and toss with squash.

RAW BUTTERNUT SQUASH SALAD WITH CRANBERRY DRESSING

Steps:

• Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
• Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)

YELLOW SQUASH DRESSING

Steps:

• Bake cornbread according to package directions; cool on a wire rack.
• Crumble and set aside.
• Combine squash and water in a large saucepan, and bring to a boil.
• Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
• Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
• Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
• Bake at 350 degrees for 40 minutes or until thoroughly heated.

SQUASH DRESSING

Steps:

• 1. Preheat oven to 400. Saute onions and bell peppers in butter, stir in milk, both soups and cornbread. Stir squash into mixture. Add Tony's. Pour mixture into a 9x13 baking dish and bake for 30-35 minutes or until golden brown.

SUMMER SQUASH DRESSING

Steps:

• Preheat oven to 400.
• In large bowl, put cornbread, onion, and summer squash.
• Mix remaining ingredients together, pour over dressing, give it a gentle stir.
• Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING

Steps:

• Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
• Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

SQUASH DRESSING

Steps:

• 1. Mix and bake cornbread as directed on packages but use 3 eggs instead of 2. While baking, continue as below.
• 2. Add butter to large saucepan on medium heat. Add squash, zucchini, onion, celery in layers with salt and pepper sprinkled between layers. Put lid on and steam, stirring occasionally until tender and juicy.
• 3. Crumble cooled cornbread in large bowl. Mix Cream of Chicken Soup into squash mixture and add all to cornbread. Mix well and add chicken broth as needed to make mixture moist.
• 4. Season with poultry seasoning, salt and pepper to taste. Pour into large baking dish and bake at 400 degrees until browned.
• 5. Chef's Note: To make enough for just 2 or 3 people, use only one cornbread package and half of the other ingredients. If you prefer, you can just use yellow squash.

BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING

Steps:

• In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy. Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.

YELLOW SQUASH DRESSING

Steps:

• 1. Bake cornbread according to package directions; cool on a wire rack.Crumble and set aside.
• 2. Combine squash and water in a large saucepan, and bring to a boil. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
• 3. Melt butter in a large heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
• 4. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 13x9 inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated.

WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)

Steps:

• Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.