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Squash Dressing

Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

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

  3. Bake at 350° for 50 minutes or until set.