Yellow Squash Dressing

Side Dish

A few weeks ago, I decided to get back into cooking and made a delicious squash dish. It was so amazing that my family ate it up in no time flat! So this week I wanted to share the recipe with you all. This dressing is a great alternative for those who don’t want to use mayo-based dressings or dairy-free options because it’s quick and easy to make and tastes just as good (if not better!) than store bought dressings. The best part? You can whip up an entire batch in under 10 minutes using ingredients that are readily available at your local grocery store – yay!

prep: 10 mins, cook: 40 mins, total: 50 mins, Servings: 8, Yield: 8 servings


¼ cup milk

2 teaspoons dried sage

2 cups crumbled cornbread

2 cups diced yellow squash

1 ½ teaspoons sugar

1 (10.75 ounce) can cream of mushroom soup

1 egg, beaten

½ cup margarine, melted

salt and pepper to taste

1 large onion, chopped


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:

Per Serving: 215 calories; protein 3.7g; carbohydrates 14.8g; fat 16g; cholesterol 31.4mg; sodium 512.4mg.

Scroll to Top