Squash Dressing

Southern Living
4 to 6 servings


+ Add To Shopping List
5 medium-size yellow squash, sliced (1 3/4 pounds)
1 medium onion, chopped
1 large egg, lightly beaten
1 (6-ounce) package Mexican-style cornbread mix
1 (8 1/4-ounce) can cream-style corn
1/2 cup chunky picante sauce
2 tablespoons butter, softened
1/4 teaspoon salt
1/8 teaspoon pepper


Boil sliced squash and chopped onion in water to cover in a Dutch oven 30 minutes or until squash is tender; drain and lightly mash squash with a fork. Add beaten egg and remaining ingredients; stir until mixture is blended.

Spoon dressing into a lightly greased 1 1/2-quart baking dish.

Bake at 350° for 50 minutes or until set.

Created date

December 2001