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Southern Yellow Squash Cornbread Dressing baked in cast iron skillet with golden-brown crispy top, served with gray linen napkin on wooden surface

Squash Cornbread Dressing

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This Southern Yellow Squash Cornbread Dressing is a family-favorite Thanksgiving side dish that combines homemade cornbread with yellow squash for the perfect moist-on-the-inside, crispy-on-the-edges dressing. A simple, crowd-pleasing twist on traditional cornbread dressing that can easily be made gluten-free.
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Cook Time 30 minutes
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups yellow squash cooked and drained
  • 2 cups cornbread crumbled
  • 1 can cream of chicken soup
  • 1/2 stick butter melted
  • 1/2 cup onion chopped
  • ½ cup celery chopped
  • 1 teaspoon sage
  • 1/2 teaspoon black pepper

Method
 

Prepare the Squash:
  1. Chop yellow squash into uniform pieces
  2. Add to saucepan and cover with water, cook until tender
  3. Drain well to remove excess moisture
  4. Preheat your oven to 400°F and grease your baking pan or cast iron skillet.
  5. In a skillet, melt butter over medium heat. Add chopped onions and sauté until tender and translucent.
  6. Combine cooked squash, crumbled cornbread, cream of chicken soup, sautéed onions with butter, sage, and black pepper in a large bowl. Mix well until all ingredients are evenly distributed.
  7. Transfer mixture to your prepared baking dish.
  8. Bake for 30 minutes or until the top is golden brown and edges are crispy.

Notes

Recipe Tips

  • Make it Gluten-Free: Simply use gluten-free cornbread and gluten-free cream of chicken soup
  • Don't skip draining the squash well - this ensures your dressing has the perfect texture
  • Make your cornbread ahead of time using my Southern Cornbread Recipe
  • Can be assembled the day before and baked just before serving

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