Squash Dressing - a classic Southern side dish! Cornbread, squash, onions, bell pepper, celery, cream of chicken, egg, milk, and cajun seasoning. Super simple to make and tastes great!! Even our squash haters went back for seconds. Easy enough for a weeknight and perfect for holiday meals. Can make in advance and refrigerate or freeze for later.
Prepare cornbread mix according to package directions. Cool slightly and crumble. Set aside.
Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray.
Heat butter and olive oil in a large skillet. Add squash, onion, celery, and bell pepper. Sauté until the vegetables are soft. Drain the vegetables to get out any excess moisture.
In a large bowl combine crumbled cornbread, cream of chicken soup, milk, egg, cajun seasoning, and cooked vegetables.
Transfer the squash dressing to the baking dish.
Bake for 40 minutes.
Notes:
I used a box of Jiffy mix for the cornbread. Feel free to substitute homemade cornbread.
Can Squash Dressing be made in advance? Yes! You can assemble the casserole and refrigerate it until you are ready to bake. You may need to add a few minutes to the cooking time if baking cold straight from the refrigerator.
Can Squash Dressing be frozen? Yes. Assemble the casserole and cool completely. Cover the dish with plastic wrap and aluminum foil and freeze.
You can use any flavor of cream of condensed soup. Cream of chicken, cream of mushroom, and cream of celery all work great.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.