|Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.|
Summer Squash DressingHere's another recipe you might want to consider for your squash bounty! It's really a basic run of the mill squash dressing that we all pretty much have, this one using fresh bread crumbs. I decided to add in a bit of& Trinity and some Cajun seasoning, just to bump up the flavor a bit.
Here's how to make it.
Recipe: Summer Squash Dressing©From the Kitchen of Deep South Dish
- 2 pounds of summer squash
- 4 slices of bread
- 1/4 cup (1/2 stick) of butter
- 1/2 cup of chopped Vidalia onion
- 1/4 cup of chopped green bell pepper, optional
- 1/8 cup of chopped celery
- 1/2 teaspoon of garlic, minced
- 1 can of condensed cream of chicken soup
- 2 large eggs, beaten
- Kosher salt and freshly cracked black pepper, to taste
- Pinch of Cajun seasoning (like Slap Ya Mama), optional
Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch baking dish. Set aside. Bring a medium pot of water to a boil. Slice the squash, add to the pot and bring the squash to a boil. Boil for about 5 minutes or until tender. Meanwhile, toast the bread. Tear into pieces and pulse in the food processor until you have about 2 cups of crumbs; set aside.
Melt butter in a skillet and saute the onion, bell pepper and celery until softened, about 3 to 4 minutes. Add the garlic and cook another minute. Drain the squash, place into a large bowl and mash. Combine the soup and beaten egg; add to the squash mixture. Add salt, pepper and Cajun seasoning; mix well. Add the bread crumbs and mix. Turn out into prepared baking dish and bake at 350 degrees F, for about 40 to 45 minutes, or until bubbly and lightly browned.
Cook's Note: Any summer squash will work for this casserole. I used yellow crookneck squash - you'll need about 4 of them, depending on their size.
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