There’s something timeless about Southern casseroles—especially when they involve cornbread. And when you combine sweet yellow squash, buttery cornbread, tender celery and onions, and just a touch of seasoning, what you get is more than just a side dish. You get Squash Dressing, a warm, comforting classic that tastes like home.
This dish is especially beloved in the South, often making appearances alongside turkey and gravy at Thanksgiving and Christmas. But honestly? It deserves a spot on the table all year long.
The Story Behind the Dish
Squash dressing is one of those “pass-it-down” recipes—something Grandma used to whip up when squash was overflowing from the garden and cornbread was left over from supper. It’s humble food, made with care, meant to feed a crowd and warm their bellies.
And while many dressings feature sausage or giblets, this one is entirely veggie-forward (though you can certainly adapt it to your taste). The combination of creamy condensed soup, eggs, and butter keeps everything moist and rich, while the crumbled cornbread holds it all together with that golden, slightly crumbly texture we all crave.
Ingredients You’ll Need
Here’s what makes this dressing truly shine:
- 3 cups chopped yellow squash
- 3 cups crumbled cornbread
- 1 (10.5 oz) can cream of chicken or cream of celery soup
- ½ cup diced celery
- ⅓ cup diced onion
- 1 stick (½ cup) melted butter
- 3 large eggs, beaten
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
Step-by-Step Instructions
Step 1: Prepare the Squash
Boil the chopped squash in lightly salted water for about 10 minutes, or until fork-tender. Drain well and gently mash—it should be soft, not pureed.
Step 2: Mix It All Together
In a large mixing bowl, add the squash, crumbled cornbread, soup, celery, onion, melted butter, beaten eggs, poultry seasoning, and pepper. Mix thoroughly. The mixture should be moist but not runny.
Step 3: Bake Until Golden
Pour into a greased 9×13 baking dish and spread evenly. Bake uncovered at 350°F for 35–45 minutes, or until the top is golden brown and the center is set. Let it cool for 5–10 minutes before slicing—it will firm up as it rests.
Recipe Tips & Variations
- Make it ahead: You can prep the whole dish the night before, refrigerate it, and bake it the next day. Just let it sit out for 20–30 minutes before putting it in the oven.
- Add cheese: A cup of shredded sharp cheddar or mild Colby-Jack folded in before baking adds an extra layer of comfort.
- Want more veggies? Add sautéed mushrooms or shredded carrots for even more flavor and texture.
- Prefer it meatier? Stir in some cooked, crumbled sausage or diced chicken.
How to Serve
Squash dressing is rich and filling, so it pairs well with light or lean proteins like roasted turkey, grilled chicken, or baked fish. Add a scoop of cranberry sauce or a drizzle of gravy and you’ve got a holiday-worthy plate.
It’s also a fantastic option at potlucks or as a vegetarian main dish for those who want something hearty and homey without the meat.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or cover with foil and warm in the oven at 325°F until heated through.
- Freeze it? Yes. Freeze unbaked squash dressing in a disposable aluminum pan, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before baking.
Final Thoughts
This Squash Dressing is more than just a casserole—it’s a celebration of tradition, family, and comfort food at its best. Whether you grew up with it or are trying it for the first time, this dish has a way of winning hearts and filling plates.
So the next time you have extra squash or cornbread on hand, skip the plain leftovers and turn them into something special. Because in the South, we don’t let good food—or good memories—go to waste.