Stove top or Instant Pot

Squash Casserole

corn bread Dressing

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Squash dressing is a delectable and comforting side dish that celebrates the rich flavors of squash and the comforting notes of traditional stuffing. This dish combines the earthy sweetness of roasted or sautéed squash with a medley of aromatic herbs, onions, and other vegetables. The result is a delightful blend of textures, with the softness of the cooked squash harmonizing with the crispy edges of the baked dressing. Each mouthful delivers a delightful balance of savory and sweet, evoking the warmth of home-cooked meals and the essence of fall gatherings. Whether served alongside a Thanksgiving turkey or as a delightful accompaniment to a hearty meal, squash dressing is a delicious way to savor the earthy flavors of the season.

You Will Need

2 TBS Butter

2 Cups diced squash (I used 1 cup of each yellow squash and zucchini)

2 Onions (medium)

1 Package Jiffy Corn Bread Mix (make according to those directions) 1 egg- 3/4 cup milk

You need 2 cups cornbread for this recipe (freeze or eat the rest)

3 TBS oil

1/2 tsp Pepper

1/2 tsp Salt

1 can cream of celery soup

2 Eggs

3/4 cup Colby & Monterrey

Cheese

Cooking Spray

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Instant Pot Squash Dressing

Start by turning on your Saute and let it get hot, add butter and oil. I ran my squash and 1 onion though a food processor and pulse about 5 to 7 times. Add squash mixture to your instant pot, Cut and dice your remaining onion and add it in. Saute until onion is almost translucent. In the meantime, cook cornbread according to package directions. (I used Jiffy) When squash is done, add to another bowl and mix with salt and pepper, cream of celery and eggs.

When cornbread is done, add 2 cups crumbled cornbread to the mixture, stir well and make sure all egg and cornbread is mixed in.

Spray an 8x8 casserole dish and spread mixture evenly. Bake at 350 for 25 to 35 min until top is golden brown Spread cheese on top evenly and ENJOY!~

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Oven Squash Dressing

Preheat oven to 350

Add butter and oil to pot on the stove.

Pulse squash and 1 onion though a food processor and pulse about 5 to 7 times.

Add squash mixture to your pot on the stove.

Cut and dice remaining onion and add it in. Saute until onion is almost translucent and squash is soft.

In the meantime, cook cornbread according to package directions. (I used Jiffy)

When squash is done, allow to cool for a few minutes, add to a large bowl and mix with salt and pepper, cream of celery and eggs.

When cornbread is done, add 2 cups crumbled cornbread to the mixture, (freeze the rest for your next batch) Stir well and make sure all egg and cornbread is mixed in.

Spray an 8x8 casserole dish and spread mixture evenly. Bake at 350 for 25 to 35 min until top is golden brown Spread cheese on top evenly and ENJOY!~

This recipe can be easily doubled for larger families or get togethers.

What Kind of Squash Do You Use?

it’s great to use up squash in the summer months when it’s in season! You can use all yellow squash, or you can use all green squash (zucchini) OR use a combination of both Like I did.

Can you make this squash casserole ahead of time?

Making this ahead is easy. Prep all your ingredients (as stated in the recipe) assemble the casserole, cover it with plastic wrap and refrigerate until it’s time to bake! You can pull it out of the refrigerator, 20 minutes ahead of time to bring up to room tempature. Then bake as you normally would.