Squash Dressing Food

#1 SQUASH DRESSING

Steps:

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

SUMMER SQUASH BAKE

Steps:

• Heat oven to 375°F.
• Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
• Bake 35 to 40 min. or until center is set and edges are lightly browned.

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.

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.

CORNBREAD SQUASH DRESSING

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes.
• Add garlic and cook another minute. Add squash, cook and stir for 2 minutes.
• Stir in cream soup, until heated through and remove from heat.
• Add cornbread crumbs and seasonings; mix well.
• Stir in eggs and transfer to a greased 11 x 7-inch baking dish.
• Bake, uncovered for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

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.

SPICED SQUASH WITH YOGURT DRESSING

Steps:

• Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
• Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

SQUASH CORNBREAD DRESSING

Steps:

• Mix all ingredients together.
• Pour into greased baking dish.
• Bake at 350 for 30- 40 minutes.
• If you like, you can put grated cheese on top.

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:

• 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.

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.