Friday, May 18, 2018

Cornbread Squash Dressing

A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.
A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.

Cornbread Squash Dressing

I hear from a reliable source that squash is starting to come in! I didn't plant any this year so if you're trying to get rid of some, stop on by with a bag and I'll gladly take some off your hands!

For some reason, I never see pattypan squash around here, not even at the farmer's market, but yellow squash happens to be my favorite in the summer squash family. I like it far better than zucchini, though I do eat both. I think yellow is a little sweeter and more mellow than zucchini but both make pretty good zoodles.

I like it sauteed and smothered down with some onions, stuffed, in casseroles, as a dressing, in gratins even fried, but have you ever tried yellow squash creamed? Think, creamed corn as far as texture goes, but with a concentrated squash flavor. Just fabulous. Hope you try it sometime!

Normally I would chop the veggies for a dressing, but this time I decided to dice everything using the dicing kit attachment for my KitchenAid food processor. The difference between dicing and chopping, is that chopped veggies have very little continuity in size and cut. When sauteed, they sort of just melt into the skillet, generally as intended. Diced vegetables, on the other hand, are uniformly square, and hold their texture more once cooked, resulting in a completely different texture and flavor from sliced or even chunks of vegetables. You certainly can just chop though!


Use whatever cornbread you have, leftover from homemade, store-bought from the deli, or made from a packet or box mix, though keep in mind those generally contain some sugar, some more than others. Traditionally, these dressings are made with condensed soups in the south and often cream of chicken. I recommend using the Great for Cooking version rather than the green label variety, at least the first time you make it. That way you have a baseline if you change to a Healthy Request or other lighter versions of the cream soups. You can also make your own homemade substitute of course.

Here's how to make it. As always, full directions with measurements and a printable copy are available, further down the page.

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, stir 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, at 350 degrees F for about 55 to 60 minutes, or until golden brown on top.


Dig in.


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Recipe: Cornbread Squash Dressing

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour |
Total time: 1 hour 15 min
|
Yield: About 4 servings

Ingredients
  • 1/4 cup unsalted butter
  • 1/2 cup diced onion
  • 1/4 cup each diced bell pepper and celery
  • 1 tablespoon minced garlic
  • 4-1/2 cups chopped yellow summer squash
  • 1 (10-3/4 ounces) can original (Great for Cooking) condensed cream of chicken soup, preferably with herbs
  • 2 cups cooked and crumbled cornbread
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 2 large eggs, beaten
Instructions

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, stir 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, at 350 degrees F for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

Cook's Notes: Double recipe for a 9 x 13 inch casserole. When I published this recipe, I used 1/2 of an 8 x 8 inch pan of cooked Jiffy cornbread, crumbled to get 2 cups, which does provide some sweetness, though I typically use my regular savory cornbread. Use whatever cornbread you usually make. If you prefer not to use condensed soup, make a homemade substitute.

Source: http://deepsouthdish.com


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