With cornbread, sage, and yellow squash, this Squash dressing is a delicious twist on the traditional Southern Cornbread Dressing. From

Squash Dressing

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Micha M


  • 1 9 by 13 inch pan southern style cornbread (a double batch)
  • 1 pound yellow squash
  • 1 medium onion , diced
  • 4 Tablespoons butter or margarine
  • 2 cups chicken broth
  • 1 10.75 ounce cream of chicken or cream of celery soup
  • To taste salt
  • To taste pepper
  • To taste ground sage


  1. Slice squash and place in a saucepan and cover with water.
  2. Bring to a boil and cook until very tender.
  3. In a large bowl crumble the cornbread.
  4. Drain and mash the squash to your desired consistency and add to the cornbread.
  5. Melt the butter in a skillet and add the onions, saute until soft and translucent.
  6. Add the onion mixture, cream of chicken soup and half of the chicken broth to the crumbled cornbread.
  7. You want everything to be well moistened and if the mixture is still dry add the rest of the broth. You may find you need a bit more moisture depending on how dry the corn bread is, if you do add a little more broth or even just a little water.
  8. Season the mixture to taste and place in a 9X13 pan. Bake at 350 degrees for 30-45 minutes or until hot and the top is starting to brown