Welcome to the heart of Southern comfort food! If you grew up savoring the rich traditions of Southern cuisine, you know that a truly exceptional dressing is more than just a side dish—it’s the star of the holiday table. This cherished recipe takes a beloved classic, cornbread dressing, and elevates it with the delightful addition of fresh squash. The result is a dressing that is incredibly moist, bursting with flavor, and wonderfully tender, a true testament to old-school cooking methods that yield outstanding results. Prepare to fall in love with this simple yet profoundly delicious take on a timeless Southern staple.
Our Easy Southern Squash Dressing is a comforting cornbread casserole that perfectly combines the sweetness of yellow or butternut squash with savory elements like chicken broth, crisp celery, and vibrant green peppers. Infused with a rich cream of chicken soup base, this dressing offers a harmonious blend of textures and tastes. It’s an ideal dish for any gathering, from casual Sunday dinners to elaborate Thanksgiving feasts and throughout the entire holiday season. This recipe promises to be a crowd-pleaser, delivering warmth and flavor with every spoonful, embodying the true spirit of Southern hospitality.
Table of Contents
Squash Dressing Ingredients: What Goes in This Flavorful Dish
Crafting the perfect Southern Squash Dressing requires a thoughtful selection of ingredients, each playing a crucial role in developing its signature flavor and texture. Here’s a breakdown of the core components:
- Cooked/Day Old Cornbread: This is the foundation of any great Southern dressing. Using day-old or stale cornbread is essential because its drier texture absorbs the liquid ingredients beautifully without becoming mushy, creating the ideal crumble. For the most authentic flavor, consider making my Southern Cornbread Recipe the day before.
- Olive Oil: Used for sautéing the vegetables, olive oil provides a light, flavorful base without overpowering the other ingredients.
- Yellow Squash: The star of this dish! Yellow squash cooks down to an incredibly tender, almost buttery consistency, imparting a delicate sweetness and moisture that sets this dressing apart. It truly makes the dressing extra tender and flavorful. Butternut squash can also be used for a slightly sweeter, nuttier profile.
- Onions: Finely chopped white onions contribute a savory depth and aromatic sweetness once softened, building the essential flavor base for the dressing.
- Celery: Adding a subtle crunch and fresh, earthy flavor, celery is a classic dressing ingredient that complements the other vegetables perfectly.
- Bell Peppers: Green bell peppers bring a touch of vibrant color and a mild, slightly bitter counterpoint to the squash and onions, enhancing the overall complexity.
- Garlic: Minced garlic cloves are crucial for an aromatic foundation, infusing the dressing with a warm, pungent flavor that is quintessential to Southern cooking.
- Ground Sage, Creole Seasoning, Salt, and Pepper: These spices are the soul of the seasoning. Ground sage offers a classic, earthy aroma that defines traditional dressing. Creole Seasoning, with its emphasis on herbs like basil, oregano, and thyme, adds a complex, savory kick that is milder than Cajun seasoning, ensuring deep flavor without excessive heat. Adjust salt and pepper to taste, balancing the rich flavors.
- Cream of Chicken Soup: Whether homemade or store-bought, cream of chicken soup provides a rich, creamy binder that adds immense flavor and helps achieve the desired moist consistency. My homemade version ensures maximum freshness and control over ingredients!
- Broth: Chicken or vegetable broth is vital for hydrating the cornbread and integrating all the flavors. It’s added slowly to achieve the perfect oatmeal-like consistency, preventing a dry or overly soggy dressing.
- Eggs: Beaten eggs act as a binder, helping the dressing hold its shape and providing a richer texture once baked.
How to Make Southern Squash Dressing: Step-by-Step Guide
Creating this delicious Southern Squash Dressing is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to ensure your dressing turns out perfectly moist, flavorful, and a true crowd-pleaser. You’ll find full, detailed measurements and complete instructions in the recipe card towards the bottom of this post.
- Prepare Your Cornbread: First, ensure you have day-old cornbread. This is critical for the right texture. If you’re using fresh cornbread, let it sit out overnight or slightly over-bake it until it’s dry and crumbly. For convenience, you can follow my homemade cornbread recipe or use a good quality boxed mix.
- Sauté the Aromatics: Begin by heating a large skillet over medium-high heat. Add your olive oil, then introduce the diced yellow squash, celery, chopped onions, minced garlic, and green bell peppers. Sauté these vegetables until they become tender and the onions are translucent and fragrant. This step softens the vegetables and brings out their natural sweetness, building a foundational layer of flavor for your dressing. Remove the sautéed vegetables from the pan and set them aside to cool slightly while you prepare the remaining ingredients.
- Crumble the Cornbread: Place the day-old cornbread into a spacious mixing bowl. Using a large spoon or your hands, gently break down the cornbread into fine crumbles. You want a consistent, finely crumbled texture, which is easier to achieve with dry, stale cornbread.
- Combine and Season: To the crumbled cornbread, add the cooled sautéed vegetables. Now, incorporate the ground sage, Creole Seasoning, salt, and pepper. Mix all these ingredients thoroughly until everything is well combined. This is a crucial moment for flavor! Stop and taste the mixture now to adjust the seasoning to your preference before adding the eggs. You can always add more spice or salt if needed.
- Add Wet Binders: Pour in the beaten eggs and the cream of chicken soup. Stir these ingredients into the cornbread mixture until they are evenly distributed. The soup will add a creamy richness, while the eggs will act as a binder to help the dressing hold its shape during baking.
- Achieve the Right Consistency: Slowly begin to pour in the chicken broth, starting with a smaller amount. Stir the mixture continuously. You’re aiming for a consistency similar to thick oatmeal—moist but not soupy. Add more broth as needed, little by little, until you reach the desired texture. This ensures your dressing will be wonderfully moist without being waterlogged.
- Prepare for Baking: Transfer the prepared dressing mixture into a greased 9×13 baking dish. Spread it evenly across the bottom of the pan, ensuring a consistent layer for even baking.
- Bake to Golden Perfection: Place the baking dish in your preheated oven. Bake the dressing uncovered at 350 degrees Fahrenheit for approximately 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If you prefer a moister dressing, you can cover it loosely with foil for the first part of the baking process, then uncover for the last 15-20 minutes to achieve a slight crust.
Classic Southern Squash Dressing Recipe
Brandi Crawford
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Essential Equipment
- 9×13 Baking Dish (A sturdy, standard-sized baking dish is perfect for ensuring even cooking and a beautiful presentation.)
- Large Skillet (For sautéing vegetables and building the flavor base.)
- Large Mixing Bowl (Essential for combining all the ingredients thoroughly.)
- Wooden Spoon or Spatula (For mixing and crumbling cornbread.)
- Food Processor (Optional, but highly recommended for finely chopping vegetables quickly.)
Ingredients
- Cooked/Day Old Cornbread (approximately 6-8 cups crumbled, depending on dryness)
- 1 tablespoon olive oil
- 4 cups diced yellow squash (or butternut squash for a sweeter flavor)
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- ¼ cup finely chopped green peppers
- 4 garlic cloves minced
- 2 teaspoons ground sage (Adjust to taste. Use 5 fresh leaves if available, finely chopped.)
- 1 teaspoon Creole Seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 14 oz cream of chicken soup (approximately 1¾ cups)
- 2 – 2 ½ cups broth (Chicken or vegetable broth, use as needed for desired consistency)
- 2 eggs (Beaten thoroughly)
Instructions
- For the best results, use day-old cornbread. You can find my recipe for homemade Southern cornbread here. If using a boxed mix, bake it the day before and allow it to dry out.
- Preheat your oven to 350 degrees Fahrenheit (175°C).
- Heat a large skillet over medium-high heat. Once hot, add the olive oil, followed by the diced yellow squash, chopped celery, onions, minced garlic, and green peppers.
- Sauté the vegetables until the onions are translucent and fragrant, and the squash and other vegetables are tender. This usually takes about 8-10 minutes. Remove the cooked vegetables from the pan and set them aside to cool while you prepare the remaining ingredients.
- Place the day-old cornbread into a large mixing bowl. Use a large spoon or your hands to thoroughly crumble the cornbread. Ensure there are no large lumps and it’s mostly a fine, uniform texture.
- Add the cooled sautéed vegetables, ground sage, Creole Seasoning, salt, and pepper to the crumbled cornbread. Mix everything together very well. At this stage, taste the mixture and adjust the seasoning to suit your preference. This is your best chance to perfect the flavor profile before adding the wet ingredients.
- Incorporate the beaten eggs and cream of chicken soup into the mixture. Stir until everything is well combined and evenly moistened.
- Slowly pour in the chicken broth, adding a little at a time. Stir continuously as you add the broth. You want to achieve a thick, moist consistency similar to that of thick oatmeal. Do not make it too runny, as this can result in a soggy dressing. Start with 2 cups and add up to 2.5 cups if needed.
- Transfer the dressing mixture into your greased 9×13 baking dish. Spread it out evenly to ensure consistent cooking.
- Bake the dressing uncovered for 40-45 minutes at 350 degrees Fahrenheit. The dressing is ready when the top is golden brown and a toothpick inserted into the center comes out clean. If you prefer a very moist dressing, you can cover it loosely with foil for the first 30 minutes, then uncover for the remaining time.
Notes
Time-Saving Tip: For finely chopped vegetables like celery, onions, green peppers, and garlic, a food processor is a game-changer. It will produce perfectly minced veggies in seconds, saving you valuable prep time.
Moisture Level: I personally prefer a dressing that isn’t overly soggy but still moist and tender. If you desire a very moist dressing, consider covering your baking dish loosely with foil for the initial baking period, uncovering it only for the last 15-20 minutes to allow the top to brown. For a drier, crispier top, bake it uncovered for the entire duration.
Homemade Soup Option: Elevate the flavor even further by using homemade cream of chicken soup. You can find my detailed Homemade Cream of Chicken Soup Recipe here. Remember, 14 ounces of cream of chicken soup is equivalent to about 1 and ¾ cups.
Seasoning Flexibility: The ground sage and Creole Seasoning are key for that authentic Southern flavor. Creole Seasoning is known for its aromatic herbs such as basil, oregano, and thyme, and is generally milder than Cajun Seasoning. Feel free to substitute with your preferred seasoning blend, adjust the quantities, or omit it entirely if you wish. Always taste and adjust!
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, it is recommended that you calculate the nutritional information using the actual ingredients and quantities you use, with your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.
Frequently Asked Questions and Expert Recipe Tips
The distinction between dressing and stuffing is a hallmark of Southern culinary tradition. “Stuffing” is typically baked inside the cavity of a bird, like a chicken or turkey, and is often made with drier, cubed bread. Its texture tends to be more crumbly and firm, absorbing juices from the bird during cooking. “Dressing,” on the other hand, is always cooked in a separate baking dish. It traditionally uses a cornbread base and is celebrated for its moist, tender texture, striking a perfect balance between soft and slightly crisp. Our squash dressing fully embraces this moist, casserole-like quality, which is highly preferred in the South.
For this recipe, yellow squash is truly the ideal choice. It has a delicate flavor that blends seamlessly with the cornbread and other ingredients without overpowering them. When cooked, yellow squash breaks down beautifully, contributing an extra layer of tenderness and a subtle sweetness that makes the dressing incredibly moist and flavorful. While zucchini can be used in a pinch, it has a higher water content and slightly different flavor profile that won’t give you that same classic, buttery Southern texture. For an interesting twist, you could also explore my Air Fryer Butternut Squash recipe to add a distinct, sweeter flavor to a variation of this dish.
Using day-old (or even staler) cornbread is paramount for achieving the perfect dressing consistency. Freshly baked cornbread contains too much moisture, which can make your dressing mixture soupy and difficult to thicken properly. A dry, somewhat stale cornbread acts like a sponge, effectively absorbing the broth and other liquids without disintegrating into a mush. I highly recommend baking your cornbread the night before. After it cools, store it loosely covered with foil (not tightly sealed, as this traps moisture) in the refrigerator overnight. This allows it to dry out perfectly. If you forget to prepare it ahead, you can also gently over-bake fresh cornbread until it’s quite dry, then crumble it for use.
Absolutely! While homemade cornbread offers a unique flavor, a boxed mix like Jiffy can be a convenient alternative. If you choose to use a box mix, you’ll typically need about 2 cups of crumbled cornbread, which equates to approximately 16-17 ounces from the baked mix. Simply prepare the cornbread according to the package instructions, then allow it to cool and dry out thoroughly (ideally overnight) before crumbling it for your dressing.
This Southern Squash Dressing bakes beautifully at 350 degrees Fahrenheit (175°C). The total cooking time is typically around 40-45 minutes when baked uncovered. You’ll know it’s perfectly done when the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the dressing is set and cooked through.
The decision to cover your dressing while baking depends entirely on your texture preference. If you prefer a wonderfully moist and tender dressing throughout, it’s best to cover the dish loosely with foil for the majority of the baking time (say, the first 30 minutes). This helps retain moisture. If you enjoy a dressing with a slightly crispier, golden-brown top, then bake it uncovered for the entire duration. For a balance, you can start covered and uncover for the last 15-20 minutes.
While traditional Southern dressing is cornbread-based, many home cooks enjoy experimenting with additional bread elements to enhance flavor or texture. If you wish to do so, you can absolutely add a variety of cubed breads. Popular choices include pieces of cubed white or wheat bread, crumbled biscuits, cubed dinner rolls, or even store-bought croutons for an extra layer of crunch. Just ensure that any added bread is also slightly stale or toasted to prevent the dressing from becoming too dense or soggy.
Yes, this Southern Squash Dressing is an excellent make-ahead dish, which is perfect for holiday planning! You can fully prepare the dressing mixture the night before and transfer it to your baking dish. Cover it tightly with plastic wrap or foil and refrigerate it unbaked overnight. When you’re ready to bake, remove the dish from the refrigerator and allow it to come to room temperature for about 30-60 minutes before placing it in the oven. This ensures more even baking and prevents thermal shock to your dish.
Freezing this squash dressing is a fantastic way to enjoy it long after it’s made. Once the dressing has cooled completely after baking, you can freeze it. For best results, portion it into freezer-safe, sealable bags or airtight containers. Ensure they are tightly sealed to prevent freezer burn. The dressing can be frozen for up to several months. To reheat, thaw it overnight in the refrigerator, then warm it in the oven at a moderate temperature (around 300-325°F or 150-160°C) until it’s heated through, usually covered to maintain moisture.
Perfect Pairings: Delicious Side Dish Recipes
No Southern meal is complete without a delicious array of accompanying side dishes. This Squash Dressing pairs wonderfully with a variety of classic comfort foods, making it the centerpiece of a truly memorable feast. Here are some highly recommended recipes to complete your meal:
- Southern Candied Sweet Potatoes
- Southern Sweet Potato Casserole
- Homemade Creamed Corn
- Southern Mustard Greens
- Southern Coleslaw Recipe
- Southern Potato Salad
- Scalloped Corn
- Southern Black Eyed Peas
- Slow Cooker Crockpot Pinto Beans
- Ham Hocks and Beans
Explore More Dressing Recipes
If you’ve enjoyed this delightful Squash Dressing, you’ll surely appreciate these other traditional and innovative dressing recipes. Each offers a unique twist on this beloved Southern classic, perfect for any occasion that calls for comforting, flavorful food:
- Southern Cornbread Dressing with Chicken
- Seafood Dressing
- Oyster Dressing
- African American Cornbread Dressing