Saturday, June 27, 2009

Summer Squash Dressing

Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.
Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.

Summer Squash Dressing

Here'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 toasted 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.

For more of my favorite squash recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Summer Squash Dressing

©From the Kitchen of Deep South Dish

  • 2 pounds (about 6 medium) yellow summer squash, washed, unpeeled, sliced or chopped
  • 4 slices bread
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup chopped Vidalia onion
  • 1/4 cup chopped green bell pepper, optional
  • 1/8 cup chopped celery
  • 1/2 teaspoon garlic, minced
  • 1 (10-1/2 ounce) can original ("Great for Cooking") 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. 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. Add squash and cook until softened. Add soup, mix until warmed through and remove from heat. Add bread crumbs, seasonings and beaten egg; mix well. Turn out into prepared baking dish and bake at 350 degrees F, for about 45 to 50 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 6 of them, depending on their size. Add one half pound of lightly sauteed small shrimp for a nice variation. May also substitute other cream soups, or substitute sour cream, Greek yogurt, mayonnaise or a combination of them. Two cups of crumbled cornbread may be substituted for the bread.


NOTE: You do not need to request access to print! Access is for document editing purposes only.

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Squash Fries
Summer Squash Casserole
Shrimp and Crab Stuffed Mirlitons

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. I LOVE summer squash, I could eat it every day. What a great dressing recipe! I like bland stuffing so I bet I would just eat it up exactly as given!

    Have you ever noticed that seed companies like to describe squashes as "meaty," but I have yet to see a steak company assure us their meat had a good, "squashy" flavor, LOL...

  2. LOL Penniwig - yeah, this was delicious but needed more punch for my taste buds so I'll jazz it up next time I make it for sure.

  3. As I enjoy squash and dressing, I'm liking that you can "marry" the two. I wouldn't have thought of it. Now when my grandma starts sending me the over-abundance from her garden in a few weeks, I'll have one more application for summer squash. Thank you!

    Hope you had a lovely weekend!

  4. huh...very sounds really good!! What a lovely idea to combine squash & dressing. :P

  5. Hi! I just came over from SITS. Wow that looks delicious -- fattening, but delicious!

  6. That looks awesome! I've just started becoming a fan of squash..yum!!

  7. What a unique twist on stuffing. I havent tried anything like this before. Sounds yummy. I like extra punch to my stuffings also.

  8. I love squash recipes. thanks for yet another I can try.

  9. I make this with only one modification.. I use crumbled cornbread rather than the toasted regular bread. Also a bit more spicy seasoning..

    1. Exactly Claudie, but I go a step further, since the recipe was originally given to me by a cousin, who used Jiffy-mix for a bit of a sweet taste. It is really good!

  10. I use the pepperidge farms stuffing and cheddar cheese in my squash casserole and there are never any leftovers.This gives it that extra punch that ya'll are talking about.mary1day

  11. Yeah, ya know this is just a very basic squash dressing. I think it's time to jazz it up too!!

    I have always been a fan of the Pepperidge Farms stuffing mixes. They are seasoned very nicely. Even my mama used them!!

  12. Never had summer squash dressing. I think I will now! :)

  13. Try saute the squash and onion and some garlic in butter, and dash oil salt and peppar, then use STOVE TOP STOVING AND I believe sour cream and shredded cheddar cheese mix up put in casserole dish bake till bubbly and yummy

  14. Add some browned ground turkey, deer, or beef to this or some ham or bacon and make it a MEAL!

  15. I bet if you add chicken and use cornbread this would be some kind of wonderful.

  16. Can you used canned squash with this recipe? I'm going to be canning my excess squash from my garden this year. It tends to be a little mushy from being processed in the pressure canner, but I wondered if it would be ok for this recipe.

    1. Yes! Just skip the initial prep. I wish I had excess squash. I only planted 4 plants and 3 of them got beat up by storms this spring and summer so I got exactly 1 yellow squash lol!! There is one more plant still growing so I guess there is still some hope. Not seeing any activity though so the hopes may be shattered!

    2. Well, mine just got hammered by a storm that went through yesterday afternoon. Got my peppers and some of my tomatoes too. I'm hoping some with recover. Thank you!!

  17. Mary I'm having a gran time trying all your squash recipes! An iris friend of mine has honeybees, which they rent out to a local commercial squash grower. The pickers pitch all the too big squash into the pathways. I can go with him and gather some up. Will have to give this one a try, because the "foolproof" squash dressing recipe (with Pepperidge Farms dressing and shredded cheddar) I was given feeds 25! Handy if I'm cooking for the local homeless shelter but not for home. This one looks more manageable, and less expensive with the dried bread. making this for tonight!


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails